Ingredients:

For the stew:

1 rabbit

1½ kilograms of small onions (pearl onions)

1 garlic clove

1 medium-sized onion, finely chopped

⅓ cup of olive oil

1 package of tomato puree or 2 fresh tomatoes

4 tablespoons of tomato paste

1 cup of red wine vinegar for marinating the rabbit

2 cups of dry red wine

4 bay leaves

2 cinnamon sticks

Salt and pepper

A little sugar (if needed)

Instructions:

Marinating the rabbit:

Cut the rabbit into pieces and place it in a bowl with 4 cups of water, 1 cup of red wine, 1 cup of vinegar, 2 bay leaves (crushed), salt, and pepper. Let it marinate for 20 minutes to 3 hours (it doesn’t need to marinate overnight).

Preparing the onions:

Meanwhile, boil plenty of water in a pot and add the whole small onions (pearl onions). Boil them for 5 minutes, then drain and peel them.

Preparing the stew:

Clean and dry the rabbit pieces with paper towels.

Heat the olive oil in a large pot. Add the rabbit pieces and brown them on all sides.

Once the rabbit is almost done, add the finely chopped onion and sauté it as well.

Deglaze the pot with 1 cup of red wine.

Add the tomato puree (or fresh tomatoes), tomato paste, salt, and pepper. Stir gently.

Allow it to simmer, covered, until the rabbit starts to tenderize. Be careful not to overcook; it should take about 50-60 minutes from the time the rabbit is added.

During the cooking process, occasionally stir by moving the pot, not using a spoon, to avoid breaking the onions and disintegrating the meat.

If needed, adjust the seasoning with a little sugar and additional water.

The result should be a delicious and light stew. Enjoy!