Comlek (Rabbit casserole with onions and wine vinegar)

This recipe needs advance preparation!

From Albania, this recipe requires that the rabbit is marinated overnight, so start the day before you want to eat it.

Ingredients

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• 1.85 kg rabbit cut into bite size pieces
• 2 bay leaves
• 60 ml red wine vinegar
• 150 ml olive oil
• Garlic cloves, to taste, peeled but left whole
• A small piece of cinnamon stick
• Salt and black pepper
• 4 whole allspice berries
• 1 sprig of rosemary
• 125 ml dry red wine
• 4 medium tomatoes, chopped or 2 tablespoons tomato purée
• ¼ teaspoon sugar
• 300 ml hot water or stock
• 700 g small onions, peeled but left whole

Method

1. Marinate the rabbit in the bay leaves and vinegar overnight in the fridge.
2. Remove the rabbit pieces from marinade, keeping the bay leaves) pat them dry and fry them in half the olive oil until golden-brown on both sides.
3. When all rabbit pieces have been fried, return them to the saucepan.
4. Add garlic cloves, bay leaves, spices, rosemary and wine.
5. Then add the tomato pureé or tomatoes, sugar and the hot water or stock.
6. Cover and cook for about 1 hour.
7. In the meantime, heat the remaining olive oil in a frying pan and gently fry the onions.
8. Stir them occasionally, in order to make sure they turn golden all over (about 15 minutes).
9. Add the contents of the frying pan to the saucepan, and mix so that the onions spread evenly.
10. Finally, cover and simmer for a further 15 minutes.

Serving suggestions

Serve with fried potatoes or plain white rice and a green salad or vegetables.

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