Rabbit Stifado

• 1 3 1/2-pound whole rabbit, separated into 4 leg-thigh joints and 2 loin pieces
• Salt
• Freshly ground black pepper
• 3 tablespoons olive oil
• 2 medium red onions, sliced
• 2 cloves garlic, peeled and sliced
• 1 1/2 cups cabernet sauvignon
• 1 cup mavrodaphne (a Greek sweet red wine) or ruby port
• 1 14 1/2-ounce can chicken broth
• 18 teaspoon ground allspice
• 1 sachet of 1 bay leaf
• 1 1/2 cups pearl onions, peeled
• 2 teaspoons butter
• 1/4 teaspoon sugar
• Diced fresh tomatoes, for garnish (optional)
• Fried onion rings, for garnish (optional)

1. Season rabbit with salt and pepper to taste.
2. Coat the bottom of a large oven-proof saute pan or casserole dish with 2 tablespoons olive oil.
3. Place over medium-high heat, and brown rabbit on all sides, 8 to 10 minutes.
4. Brown in batches if necessary; do not crowd pan.
5. Remove rabbit to a platter.
6. Add 1 tablespoon olive oil to the pan.
7. Add red onions and pinch of salt.
8. Saute over medium heat until onions are slightly wilted and begin to brown, about 4 minutes.
9. Add garlic, and stir.
10. Add Cabernet Sauvignon and Mavrodaphne, and stir, scraping bottom of pan.
11. Raise heat to medium-high, and boil until liquid is reduced to about 1/4 cup, 20 to 25 minutes.
12. Preheat oven to 375 degrees.
13. Add rabbit to pan with any juices from platter.
14. Add chicken broth, allspice, sachet and black pepper to taste.
15. Bring to boil, then remove from heat.
16. Cover pan, and place in oven.
17. Let rabbit simmer for 40 to 60 minutes; while it is cooking, prepare the pearl onions.
18. In a skillet or saute pan over medium-high heat, melt 1 teaspoon butter, and add the pearl onions.
19. Sprinkle with sugar, and saute, shaking pan or stirring, until onions are golden brown on all sides, 5 to 10 minutes.
20. Set aside until ready to use.
21. When rabbit is done (the meat will give easily when pierced with a fork), remove it to a serving platter and keep it warm.
22. Place pan on stove over medium heat, and add the onions.
23. Bring the pan liquid to a boil and whisk in remaining teaspoon of butter.
24. Check for seasoning, and add salt, pepper or mavrodaphne, if desired.
25. Ladle sauce over rabbit.
26. Garnish, if desired, with diced fresh tomatoes and fried onion rings.

rabbit, salt, freshly ground black pepper, olive oil, red onions, garlic, cabernet sauvignon, sweet red wine, chicken broth, ground allspice, pearl onions, butter, sugar, fresh tomatoes, onion

Taken from cooking.nytimes.com/recipes/9146 (may not work)