Rabbit and Onion Casserole (Comlek Lepuri)

Wash the rabbit pieces well, then pat dry, put in a bowl with bay leaves and pour over vinegar. Cover and set aside to marinate for at least 1 hour in the fridge.

Preheat oven 370/380 F.

Season the rabbit with salt and pepper.

Melt the butter with 2 tbsp olive oil in a large heavy bottom pan. Brown the rabbit on all sides in medium-high heat. If all of them do not fit in one pan, you can fry them in batches. Remove rabbit from the pan and set aside.

On the same pan add the remaining oil, onions and garlic, stir them occasionally until golden about 15 minutes. This recipe can be cooked with baby onions or pearl onions also.

Pour white wine to de-glaze, let simmer for up to 4 minutes until it evaporates.

Return the rabbit pieces to the pan. Add tomatoes, rosemary, thyme, cinnamon stick, bay leaves, salt, pepper and water. Let it reach the boiling point then transfer the content in a deep casserole dish.

Cover tightly with foil and cook in the preheated oven for about 3-4 hours, until the liquid is thickened and meat falls of the bone.

Serve with crusty bread or rice.