Rabbit Sweet and Sour

Have you tried this delicious recipe with red wine?

1. remove the skin from an onion and cut it into slices. Bring to a boil with a teaspoon of peppercorns, salt, bay leaves, rosemary and red wine and cool. Rinse and drain the rabbit parts and place them in a large enough bowl, pour the red wine broth over them and marinate for 120 minutes.

Peel and dice the remaining two onions. Dry the rabbit parts, dust with flour.

Heat the olive oil in a frying pan and sauté the onions until translucent. Add the rabbit parts and sauté until light brown. Season with salt and pepper. Pour half a liter of strained marinade over the meat and let it bubble up. Cook the meat for one hour with the lid closed. 4.

Soak the raisins in a little water. Stir the sugar in the vinegar. Drain the raisins in a sieve. Coarsely chop the olives, add the raisins, olives and pine nuts and the vinegar mixture to the rabbit form. Cover and steam for another 20 minutes. Finally, season with salt and freshly ground pepper to taste.

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