Comlek (Rabbit Casserole)

Ingredients:

1 rabbit, cleaned an jointed
5 fresh very ripe tomatoes, chopped
2 bay leaves
4 tbsp red wine vinegar
150ml olive oil
1/4 tsp sugar
4 garlic cloves, peeled
300ml hot water
small cinnamon stick
salt and black pepper, to taste
4 whole allspice berries
700g baby onions, peeled
1 sprig of fresh rosemary
250ml red wine

Method:

Wash the rabbit pieces well then pat dry and place in a bowl along with the bay leaves and the vinegar. Cover and set aside to marinate for at least 2 hours then heat half the olive oil in a pan and fry the rabbit pieces until they are well browned all over (you may have to to this in stages). Remove the rabbit and set aside on a warmed plate.

When all the rabbit pieces have been cooked place in a large pan along with the garlic, bay leaves, spices, rosemary and wine. Bring to a boil then add the tomatoes, sugar and hot water. Season well then return to a boil, reduce to a simmer, cover and continue cooking for about 1 hour or until the rabbit is tender.

Meanwhile, heat the remaining oil in a frying pan and use to fry the onions gently, stirring frequently, until just golden all over (about 12 minutes). Tip the onions to the pot containing the rabbits and stir to mix thoroughly. Continue cooking for a further 15 minutes.

Serve immediately, accompanied by rice or fried potatoes and a fresh green salad.