Let the rabbit tenderize in the morning before cooking by placing it in a bowl with vinegar and about 1 liter of water. When it’s time to cook, heat the olive oil in a wide pot and sauté the onion until it softens

Ingredients (6 servings):

• 1.5 kg rabbit, cut into medium pieces
• 2 large onions, finely chopped
• 1 teaspoon tomato paste
• 300 grams chopped tomatoes
• 1 glass of red wine
• 1 bay leaf
• ½ cup olive oil
• 2 tablespoons wine vinegar
• Allspice
• Salt & pepper

Instructions (about 45 minutes):

Let the rabbit tenderize in the morning before cooking by placing it in a bowl with vinegar and about 1 liter of water. When it’s time to cook, heat the olive oil in a wide pot and sauté the onion until it softens. Then, add the rabbit and brown it well on all sides. Once the rabbit has browned and absorbed its juices, deglaze with the red wine and wait for the alcohol to evaporate. Then, add a glass of water and allow it to evaporate as well. Repeat this process by adding water, if necessary, three or four times until the rabbit becomes tender and can be easily pierced with a fork. Once the rabbit is ready, add the chopped tomatoes, diluted tomato paste, salt, pepper, allspice, and the bay leaf. Let the dish simmer until the meat easily separates from the bone. When this point is reached, the dish is ready! Before serving, add a little more salt and gently stir the pot to blend the flavors. Enjoy your meal!

Tip from Kostas Apostolakis:
If you want to give the dish a more "Ottoman" flavor, you can add a pinch of nutmeg and a cinnamon stick along with the other spices. This will give the rabbit a unique taste and color that will impress!