Stewed rabbit & onions in white wine

Guiso de conejo y cebollitas en vino blanco

SERVES 4

olive oil, for frying

1 kg (2 lb 4 oz) pickling onions, peeled

½ teaspoon sea salt flakes

2 farmed or wild rabbits, each cut into 8 pieces

750 ml (26 fl oz/3 cups) dry white wine

12 garlic cloves, unpeeled

2 dried bay leaves

2 large rosemary sprigs

Heat a dash of the olive oil in a flameproof casserole dish over medium heat. Add the onions and salt and sauté for 3–4 minutes, until they just start to colour. Remove the onions from the dish and set aside.

Season the rabbit with salt. Add a little more oil to the dish and cook the rabbit pieces on all sides, until starting to brown. Remove the rabbit from the dish and set aside.

Pour half of the wine into the casserole dish and scrape all the residual, browned juices from the base. Add the rest of the wine. Return the onions and rabbit to the dish with the garlic cloves, bay leaves and rosemary. Cover with a lid and increase the heat to bring to the boil. Once boiling, reduce the heat to low and simmer for 1–1½ hours, until the meat falls away from the bone when gently squeezed.

Transfer the rabbit, onions, garlic (discard skins) and herbs to a serving dish and increase the heat to high. Boil the remaining juices until thickened to your liking, about 5 minutes.

Serve a few pieces of rabbit per person, spoon around the onions and garlic, and pour over the pan juices.