Rabbit stew in tomato sauce - (Kouneli kokkinisto)

NOTES

Greek : Κουνέλι κοκκινιστό
Serves / Yields : 4 persons


INGREDIENTS

•     1 rabbit (aprox 2 kg), cut in servings
•     3 cloves
•     1 tspn pimento
•     1 cup olive oil and some more for the marinade
•     2 garlic cloves
•     2 bay leaves
•     oregano
•     1/2 kg vinegar
•     1 glass of tomato juice
•     Spoon of sugar
•     Salt
•     Pepper
•     Grated kefalotyri cheese
•     1 wineglass of red wine
•     1 glass of water

METHOD

Place the rabbit portions into a pan and marinate them with olive oil for the whole night. Olive oil will soften the meat. The next day pour 500 grams of vinegar into the pan and let the rabbit stand in the marinade for 2 hours. Then, remove from pan, dry and season the rabbit portions with oregano, salt and pepper. Heat 1 cup of olive oil in a saucepan and then sauté the rabbit on all sides. Add the cloves, pimento, bay leaves, cloves and stir. Finish roasting by pouring the wine. Stir again and add the glass of vinegar. Let the food come to a boil and pour into the saucepan the tomato juice and the glass of water. Fix the taste by adding appropriate portions of sugar, salt and pepper and let the rabbit simmer until soft and only the olive oil of the sauce remains. Serve with rice or pasta and pour grated cheese on top.

Source: Greek-Recipe.com