Rabbit Stew



  • 3.3 pounds rabbit
  • 1 cup olive oil divided
  • 5 ½ pounds baby onions
  • 3 cups fresh grated tomatoes
  • 3 bayleaves
  • 10 pieces whole peppercorn
  • 6 pieces whole allspice
  • 4 garlic cloves


  • ½ cup olive oil
  • 1 cup red wine
  • 2 tablespoons vinegar
  • 3 bayleaves
  • 10 pieces whole peppercorn
  • 5 pieces whole allspice
  • 4 garlic cloves

Wash the rabbit well and douse with the vinegar.  In large bowl make the marinade and add the rabbit making sure to coat all of the pieces.  Cover well and refrigerate for 24-48 hours making sure to rotate the pieces while marinating. 

In pot bring water to a boil, remove from heat and add the baby onions.  Let sit for 10 minutes then cool them down by running under cold water.  Peel the onions and set aside.

In a large dutch oven on high heat add 1 cup of olive oil and sauté the onions a little at a time until golden brown on all side, remove to a bowl with a slotted spoon and continue with the remainder of the onions. 

Remove the rabbit from the marinade, pat dry and sauté in the same oil from the onions.  While the rabbit is browning, strain the marinade and pour over the browned rabbit.  Cover and simmer until fork tender.  Add the onions, garlic cloves, bayleaves, peppercorn, allspice, tomato, stir well and season with salt and pepper.  Cover and continue simmering for an additional hour until meat and onions are tender and sauce has thickened.