Rabbit And White Wine Stew
|Plain flour||3 Tablespoon|
|Rabbit portions||2 Kilogram, cut in large pieces|
|Olive oil||4 Tablespoon|
|Onions||2 , chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|White wine vinegar||2 Tablespoon|
|Light brown sugar||1 1⁄2 Tablespoon|
|Dry white wine||300 Milliliter|
|Chicken stock||1 Liter|
|Peeled plum tomatoes||400 Gram|
Sprinkle the flour on a plate.
Season generously; roll the rabbit1 pieces in the flour to coat lightly.
Heat the olive oil in a large casserole set over a medium heat.
Brown the rabbit all over, being careful not to overcrowd the pan, or the pieces will stew rather than fry - do it in stages if necessary.
Set aside on a plate.
Add the onion and garlic and fry for 5 minutes, stirring, until softened.
Increase the heat, add the vinegar, sugar and wine and reduce by half.
Then add the stock, tomatoes and bay leaves; reduce the heat and return the rabbit pieces and any juices.
Simmer very gently, partially covered, for 2 hours 30 minutes until the meat is very tender.
Top it up with a little boiling water or stock if it begins to look dry.
Add the olives and oregano and simmer for 10 minutes more.
Adjust the seasoning to taste.