Cretan Rabbit Stew

• 1/2 cup olive oil
• 1 3-pound rabbit, cut into six large pieces (skinless chicken thighs may be substituted)
• Salt and freshly ground black pepper to taste
• 2 pounds small white onions, peeled
• 4 large cloves garlic, peeled
• 15 whole black peppercorns
• 10 whole allspice berries
• 4 bay leaves
• 1 teaspoon ground cumin
• 1/2 cup dry red wine
• 13 cup red-wine vinegar
• 1 1/2 pounds ripe plum tomatoes, quartered
• 1 orange, cut into eight wedges
• 3 tablespoons Italian parsley leaves

1. Heat half the oil in a skillet or wok, add the rabbit, and saute over high heat until browned.
2. Drain and place in a 5-to-6-quart heat-proof casserole.
3. Season the rabbit with salt and pepper.
4. Add the onions to the skillet, and saute over medium high heat until they start to brown.
5. Add the garlic, and continue to saute until the onions and garlic are well browned.
6. Add the skillet's contents to the casserole.
7. Scatter the peppercorns, allspice, bay leaves and cumin in the casserole.
8. Pour in the wine and the vinegar.
9. Place the tomatoes on top, then the orange wedges.
10. Pour remaining olive oil over the oranges.
11. Cover, bring to a boil, reduce heat and simmer slowly about 45 minutes, until the rabbit and onions are tender.
12. Transfer to a serving platter, arranging the rabbit in the middle and surrounding it with onions.
13. Reheat the sauce in the casserole and check seasonings.
14. Add the parsley.
15. Cook for a few minutes to reduce the sauce slightly, remove bay leaves and spoon some of the sauce over the rabbit and onions.

olive oil, rabbit, salt, white onions, garlic, black peppercorns, berries, bay leaves, ground cumin, red wine, redwine vinegar, tomatoes, orange, italian parsley

Taken from cooking.nytimes.com/recipes/7493 (may not work)