Rabbit with onions

Ingredients for 4 servings:

• 1 rabbit, about 1.5 kg
• salt and pepper
• 1 kg onion(s)
• 1 bulb(s) garlic
• ½ bunch flat-leaf parsley
• 1 tomato(s)
• 6 tbsp olive oil
• 250 ml meat broth
• 2 bay leaves
• 150 ml dry white wine
• 20 ml brandy

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

Recipe from Mallorca

Wash the rabbit, pat dry, and cut into portions. Rub the meat with salt and pepper. Peel the onions, halve them, and quarter the halves. Remove the cloves from the garlic bulb. Wash the parsley, pat dry, and finely chop. Blanch the tomato in boiling water, peel, and dice it. Heat the oil in a saucepan, sear the rabbit pieces on all sides over high heat, then remove. Fry the garlic cloves in the same oil. Add the diced tomatoes and parsley and sauté briefly. Add the onions and sauté over reduced heat until translucent. Place the rabbit pieces on the bed of vegetables. Pour in the stock and add the bay leaves. Season everything with salt and pepper and simmer over low heat for 30 to 40 minutes. Just before the end of the cooking time, pour in the white wine and brandy.