Rabbit in spicy sauce

Ingredients for 4 servings:

• 1 rabbit, ready to cook, cut into portions
• Salt and pepper, freshly ground
• 3 tbsp flour
• 4 tbsp olive oil
• 1 large onion(s)
• 1 bulb(s) garlic
• 2 large tomatoes
• 2 bay leaves
• 1 tsp pepper, whole, black
• 1 tsp juniper berries
• 2 cloves
• 2 pinch(s) saffron powder
• 1 stalk(s) cinnamon
• ½ liter wine, white, dry
• 50 ml vinegar (red wine vinegar, not necessary)
• 1 orange(s), untreated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Conil escabetxat

Rinse the rabbit pieces in cold water and dry with kitchen paper, rub with salt and pepper, and dust with flour. Heat the oil in a pan and fry the rabbit pieces over medium heat until light brown on all sides. Set the pan aside. Drain the meat, place in an ovenproof dish, and cover to keep warm. Peel the onion and slice thinly. Rinse the garlic bulb. Cut the tomatoes into eighths, remove the stems and seeds, and dice. Return the pan to medium heat with the fat. Sauté the onion slices until translucent, add the tomatoes and garlic bulb, and sauté for two minutes. Stir in the bay leaves and spices, add the wine and vinegar, and bring everything to a boil. Pour the ingredients from the pan over the rabbit pieces and cook the dish in the covered dish for about 40 minutes. Wash the oranges, dry them, cut them into wedges, and arrange them on top of the rabbit to serve. If untreated oranges are unavailable, use regular ones and garnish the rabbit with the fillets. A fresh baguette is sufficient as a side dish, as the dish is already very aromatic. If you like, you can squeeze the soft garlic from its skins at the table and eat it with the dish. The spice combination is very oriental. After all, the recipe’s origins date back to the Arab era of Mallorca, and everyone has enjoyed it so far. The perfect drink: a dry, yet fruity red wine.