Rabbit and Onion Casserole (Comlek Lepuri)

AuthorMimoza Tresova
RatingDifficultyBeginner

Rabbit and Onion Casserole (Comlek Lepuri)

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Rabbit Onions Casserole Cropped

Yields12 Servings
Prep Time20 minsCook Time5 hrsTotal Time5 hrs 20 mins

 1 whole rabbitcut in pieces or 6 rabbit legs
 2 lbs onionsroughly sliced in big wedges (big onions chop in 4 pieces)
 2 cups water
 3 fresh tomatoeschopped
 1 cup white wine or 1/4 balsamic vinegar
 3 bay leaves
 1 spring rosemary
 1 spring thyme
 1 stick small cinnamon stick
 5 garlic cloveschopped
 4 tbsp olive oil
 1 tbsp butter
 salt and pepperto taste

1

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.

2

Preheat oven 370/380 F.

3

Season the rabbit with salt and pepper.

4

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.

5

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.

6

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

7

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.

8

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.

9

Serve with crusty bread or rice.

CategoryCuisineCooking Method

Ingredients

 1 whole rabbitcut in pieces or 6 rabbit legs
 2 lbs onionsroughly sliced in big wedges (big onions chop in 4 pieces)
 2 cups water
 3 fresh tomatoeschopped
 1 cup white wine or 1/4 balsamic vinegar
 3 bay leaves
 1 spring rosemary
 1 spring thyme
 1 stick small cinnamon stick
 5 garlic cloveschopped
 4 tbsp olive oil
 1 tbsp butter
 salt and pepperto taste

Directions

1

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.

2

Preheat oven 370/380 F.

3

Season the rabbit with salt and pepper.

4

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.

5

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.

6

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

7

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.

8

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.

9

Serve with crusty bread or rice.

Rabbit and Onion Casserole (Comlek Lepuri)

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