Kouneli Stifatho

• 1 1/2 pounds small pickling or pearl onions
• 5 tablespoons olive oil
• 1 rabbit, cut into serving portions
• 1/4 cup red-wine vinegar
• 2 cups dry red wine
• 4 tomatoes, peeled and chopped
• Salt and pepper
• 2 teaspoons sugar
• 4 cloves garlic, chopped
• 2 bay leaves
• 6 peppercorns
• 5 cloves
• 1/2 teaspoon allspice

1. To peel the onions more easily, throw them into a pan of boiling water and boil for a few minutes, until the skins loosen.
2. Peel as soon as they are cold enough to handle.
3. Put them with 2 1/2 tablespoons of the oil in a large skillet and cook over medium heat, shaking the pan to color them lightly all over.
4. In a large pan, saute the rabbit pieces in the remaining oil, turning to brown them on all sides.
5. Pour in the vinegar and wine, the sauteed onions, and all the remaining ingredients.
6. Add water barely to cover and simmer, covered, for about 1 hour, until the rabbit and onions are very tender.
7. Alternatively, bake at 350F in a covered casserole for 22 1/2 hours.

pickling, olive oil, rabbit, redwine vinegar, red wine, tomatoes, salt, sugar, garlic, bay leaves, peppercorns, cloves, allspice

Taken from www.epicurious.com/recipes/food/views/kouneli-stifatho-373433 (may not work)