Mallorcan rabbit with onions

Ingredients for 4 servings:

• 1 rabbit
• salt and pepper
• 1 stalk(s) cinnamon
• 8 onions
• 1 bulb(s) garlic
• some olive oil
• 200 ml white wine
• 2 tbsp brandy
• ½ lemon(s), the juice
• some orange peel, untreated
• ¼ liter meat broth
• 2 sprigs of thyme
• 2 sprigs rosemary
• 2 sprigs of sage
• Paprika powder

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Conills amb cebas

Tie the herbs together to form a bouquet garni. Wash and dry the rabbit, and cut into pieces. Season with salt, pepper, and paprika. Brown on all sides with a little oil over high heat. Remove and set aside. Peel and roughly dice the onions. Break the garlic in half and lightly crush the cloves to burst the skin. Do not remove the skin. Now add the garlic cloves to the oil in which the rabbit pieces were fried. Add the onions, bay leaves, and orange zest and sauté until translucent. Return the rabbit pieces to the pan and deglaze with the wine, brandy, and lemon juice. Add the cinnamon, top up with the stock, and add the bouquet garni. Cook everything over medium heat for about 45-50 minutes. Then season again with salt and pepper, if desired. This goes best with fresh baguette, which is a wonderful way to dip the sauce.