Sweet and Sour Rabbit

Ingredients

• 2 pounds (900g) rabbit, cut into pieces 2 pounds (900g) rabbit, cut into pieces
• 1/2 cup (120ml) red wine vinegar 1/2 cup (120ml) red wine vinegar
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 bay leaf 1 bay leaf
• 1 sprig of rosemary 1 sprig of rosemary
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 15g, 12g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the red wine vinegar and sugar. Stir until the sugar is dissolved.
2. 2.
   Add the rabbit pieces to the bowl and toss to coat them in the vinegar mixture. Let the rabbit marinate for at least 1 hour, or overnight for a more intense flavor.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until they are softened and fragrant.
4. 4.
   Remove the rabbit pieces from the marinade, reserving the marinade for later. Add the rabbit to the skillet and brown on all sides.
5. 5.
   Stir in the tomato paste and cook for an additional minute.
6. 6.
   Pour in the reserved marinade and chicken broth. Add the bay leaf and rosemary sprig. Season with salt and pepper to taste.
7. 7.
   Reduce the heat to low, cover the skillet, and simmer for about 1 hour or until the rabbit is tender and the sauce has thickened.
8. 8.
   Remove the bay leaf and rosemary sprig before serving.
9. 9.
   Serve the Sweet and Sour Rabbit with creamy polenta or crusty bread to soak up the delicious sauce.

Treat your ingredients with care...

• Rabbit — If rabbit is not readily available, you can substitute it with chicken thighs or pork loin. Adjust the cooking time accordingly to ensure the meat is cooked through.
• Red wine vinegar — For a milder flavor, you can use apple cider vinegar as a substitute for red wine vinegar.
• Tomato paste — If you prefer a richer tomato flavor, you can use tomato sauce instead of tomato paste. Just reduce the amount of chicken broth slightly to maintain the desired consistency.
• Rosemary — If you don't have fresh rosemary, you can use dried rosemary. However, use half the amount as dried herbs are more potent.

Tips & Tricks

• Marinate the rabbit overnight for a more intense flavor.
• Use a heavy-bottomed skillet to ensure even heat distribution and prevent burning.
• If the sauce is too thin, you can thicken it by mixing a small amount of cornstarch with water and adding it to the simmering sauce.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.
• Garnish with fresh parsley or basil for a pop of color and added freshness.

Serving advice

Serve the Sweet and Sour Rabbit as the main course, accompanied by creamy polenta or crusty bread to soak up the flavorful sauce. Add a side of steamed vegetables or a fresh green salad to complete the meal.

Presentation advice

Arrange the tender rabbit pieces on a serving platter and spoon the rich sauce over the top. Garnish with fresh herbs for an elegant touch. Serve with the side dishes on separate plates or bowls to create a visually appealing presentation.