A real favourite, rabbit can be used, but also beef, onions, and if you`re lucky, hare!
1 Rabbit, portioned
2 normal sized onions
12 small pickling sized onions
2 cloves garlic sliced
1 generous glass red or white wine
2 Bay leaves
1 Cinnamon stick (optional)
1 tsp Cumin seeds
1 heaped dessert spoon tomato puree
If time allows, prepare the meat from the day before. Wash portions, strain and place in a bowl with 2 normal sized onions chopped into quarters, cumin seeds, bay leaves and pour over the wine. Leave lidded, in the marinade overnight in the fridge. If you remember, turn the meat pieces over in the marinade a couple of times during the evening.
Next day, heat olive oil in a saucepan and throw in the onions from the marinade and the rabbit portions and braize till all sides have taken on some colour, stirring constantly. Add chopped garlic and fry for 1 or 2 more minutes, then add the 12 small pickling sized onions and fry for further 2 minutes, pour in the wine from the marinade, along with the cumin seeds and the bay leaves, keeping the temperature high, allowing the wine to evaporate a little. Add tomato puree dissolved in a glass of water, S & P, cinnamon stick if using, turn down the heat to a gently simmer, cover and leave for approx 1 hour, or until the meat comes away from the bone easily. Add a little extra water if required. Serve with boiled rice or chips.