The Large Amount Of Onions In This Dish Cook Down To A Soft, Sweet Sauce. If You Dont Care For Rabbit Use Chicken Portions Instead.
Salt and pepper
2 tablespoons light olive oil
4 large onions, cut in halves then thin slices
3 cloves garlic, roughly chopped
1 tablespoon tomato paste
0.5 cup chicken stock or water
Generous handful of thyme
1. Divide the rabbit into portions. Include all the pieces, even those that are mostly bone as they will add flavour to the casserole and can be removed later.
2. Season well with salt and pepper and dust the portions with flour. Melt half the butter and and half of the oil in a pan and add the rabbit pieces. Cook them, turn them over so that they brown evenly. Transfer to an ovenproof casserole as each batch is done.
3. Add the remaining butter, oil, onions and fry, giving them an occasional stir until they are wilted and have picked up some colour from the pan. Remove to the casserole.
4. Add the garlic, fry for 30 seconds, then tip in the tomato paste and stock. Stir to pick up all the brown bits of glaze from the pan.
5. Pour over the rabbit and tuck the thyme on the side. Cover and cook in a slow oven (150 degrees) for about two hours. The rabbit should be very tender and the onions almost a puree.
6. If using chicken you would need to cook for less time. About 1.5 hours is sufficient. This casserole goes well with tiny boiled potatoes or a fresh crisp vegetable such as beans or quickly sauted young spinach. Serves 4