Greek rabbit legs

Ingredients for 2 servings:

• 2 rabbit legs, hind legs
• 3 tbsp olive oil
• 250 g onion(s) (pearl), mixed red and white, or small shallots
• 4 cloves garlic
• 1 tbsp tomato paste
• 250 ml red wine, Greek
• 150 ml chicken broth
• 6 cocktail tomatoes
• 1 stalk(s) cinnamon, about 3 cm of it
• 3 cloves
• 2 bay leaves
• 5 grains of allspice
• rosemary
• Thyme
• salt and pepper
• Sugar
• 1 handful of black olives

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 day 2 hours

Finely slice one or two cloves of garlic. Wash the rabbit legs, pat dry, and marinate overnight in a freezer bag in the refrigerator with the garlic slices and a few sprigs of rosemary and thyme. Turn occasionally. Preheat oven to 200°C. To prepare, remove the garlic and herbs from the legs, season with pepper and salt, and sear in 2 tablespoons of olive oil. Once browned all over, remove them from the roasting pan. Add the remaining oil to the roasting pan, add the peeled whole pearl onions, and the remaining whole garlic cloves, and sear. Fry with a little tomato paste and deglaze several times with a little red wine. Allow the wine to reduce each time. Then pour in the remaining red wine and the stock, add the bay leaves, cloves, allspice, and cinnamon stick, and bring to a boil. If the cinnamon stick falls apart, you can tie it with some kitchen string to make it easier to fish out later. Return the rabbit legs to the roasting pan, add a few more sprigs of rosemary and thyme, and braise everything in the oven, covered, for 1 hour. Turn the legs twice. 20 minutes before the end of cooking, add the tomatoes (pierced several times with a needle) and the whole olives, and braise them. At the end of the cooking time, carefully remove the tomatoes, discarding as much of the spices and herb stems as possible, season the sauce with salt, pepper, and sugar, and thicken if desired. Carefully remove the skin from the tomatoes and serve with the legs and the sauce. Serve with rice, kritharaki, or baked potato wedges.