RABBIT STEW

Rabbit is white, tender meat, low in fat and cholesterol and is healthy and nutritious and low in calories and is especially beneficial for those who care about their silhouette.Rabbit is white, tender meat, low in fat and cholesterol and is healthy and nutritious and low in calories and is especially beneficial for those who care about their silhouette.

In the traditional Cretan diet, rabbits and poultry, kept in the garden, covered most of a household’s meat consumption.In the traditional Cretan diet, rabbits and poultry, kept in the garden, covered most of a household’s meat consumption.The old Cretans took their children's nutrition intake very seriously. They believed that children should have a special diet. Milk, eggs, meat and especially poultry and rabbit meat are best suited for children. That is why they took care to have their own animals.Every time I cook rabbit, memories come from the rabbits in my grandfather's garden. It was a wooden rectangular frame with wooden legs raised from the ground, coated with a dense, metallic grid to give the rabbits good ventilation but also to easily remove the remains of their food and stools.I enjoyed going with my brothers and sisters to see the cute little animals, who looked at us with a tender glance without being disturbed by our presence. They were so friendly that we wanted to hug them and stroke them, but that was only allowed by our grandfather. These are the sort of childhood memories that very few children today will have the chance to have.

Ingredients:
1.5 kg rabbit
7 large onions
1 large ripe tomato
½ tablespoon tomato puree
100ml olive oil
150ml red wine
1 teaspoon of grape syrup or 1 teaspoon honey
2 cinnamon sticks
4-5 cloves
4-5 grains of spice
Salt & pepper

Marinade:
200ml red wine
100ml vinegar
4 laurel leaves
1 whole garlic

Method:
Make the marinade and put the rabbit pieces in. Leave for 1 hour.
In a saucepan after the oil has warmed, fry the rabbit on both sides. Add the wine and allow to cook over medium heat for 20 minutes.
Add the chopped onions and then the tomatoes, the tomato puree in half a glass of wine and the spices. Salt the food. Putting a tablespoon of grape syrup will give a light sweetness to our food and of course a little darker color. (You can replace the syrup with honey, which is just as good.)
Allow the food to cook for about 40 minutes.
Remove from heat and allow food to sit.
Serve with coarse fried potatoes.

Good luck!!!

Καλή επιτυχία!!!