Rabbit Sweet and Sour Sicilian Style

Cut the rabbit into pieces, rinse, pat dry and place in a suitable bowl. For the marinade, slice the onion and put it in a saucepan with all the other ingredients, bring to a boil and pour over the rabbit. Leave the meat in the marinade for several hours, if possible overnight. Chop the onion and the bacon and sauté them together with the pine nuts in a saucepan with a little bit of oil. Remove the rabbit pieces from the marinade, pat them well, turn them lightly in flour to the other side and sear them in the cooking pot on all sides. Reduce the temperature, add the salt, bay spice, pepper and raisins, stir well and saute for 1 minute. Drain the marinade and pour over the rabbit. Simmer over low heat with the lid on for about 30 minutes, until the liquid is completely reduced. Add 1 to 2 ladles of clear soup and simmer the meat on lowest heat for another 40 min. Just before the end of the cooking time, caramelize the sugar in a frying pan until it is light yellow. Add the vinegar, cook briefly and pour the mixture over the rabbit. Cook the sauce a little more and bring the rabbit to the table hot.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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