Xithado (Rabbit in Vinegar)

by Lisa Feinson

Servings:

INGREDIENTS

1 rabbit, cut into portions and skinned
2 lbs. onions, cut into rings
1 tsp. sugar
1 glass red wine vinegar
1 tbsp. tomato puree
1 tsp. cinnamon
2-3 bay leaves
Hot water to cover

INSTRUCTIONS

Brown the rabbit all over in a frying pan and set aside in a casserole pot. Fry the onions in olive oil until very brown and starting to caramelise. Add 1 teaspoon of sugar and they will caramelise faster. Put the onions into the casserole dish with the rabbit. Add the red wine vinegar, tomato puree, cinnamon and bay leaves. Add enough hot water to cover, mix well. Bring to the boil and then simmer for 1 to 1½ hours.

CHEF COMMENTS

If you’re not too keen on cooking a bunny then substitute chicken joints instead.

Tagged: greek, rabbit add tags

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