Tender rabbit in balsamic and red wine sauce

Ingredients for 2 servings:

• 1 rabbit, gutted and cut up
• 4 large onions, halved, cut into strips
• 2 garlic cloves, chopped
• 100 ml balsamic vinegar
• ½ liter red wine, dry
• 1 tsp thyme, dried
• 2 tbsp honey
• Flour
• Salt
• pepper
• olive oil
• 500 ml game stock or chicken or vegetable stock
• 1 bay leaf

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

..the best sauce

Wash the rabbit pieces and pat dry. Season with salt and pepper, and coat in flour. Preheat the oven to 150°C (fan/convection oven). Sear in a large casserole dish with a little hot olive oil. When the rabbit pieces are golden brown, remove and set aside. Sear the onions in the pan juices and deglaze with the balsamic vinegar. When the vinegar has almost reduced, add the garlic, red wine, game stock, honey, bay leaf, thyme, and pepper, and bring to a boil. Add the rabbit pieces and cover loosely with baking paper (this prevents the dish from browning too quickly, but allows liquid to evaporate from the sides, which is very important for this dish). Place the casserole dish in the preheated oven for about 80 minutes (the dish tolerates longer cooking times without any problems). Check the liquid level occasionally. If it evaporates too quickly, e.g., if the pan is very shallow, you can add a little more red wine. Season the dish with salt at the end and serve. Serve with fresh baguette or ciabatta to soak up the fantastic sauce.