Rabbit stew light recipe

This  rabbit stew is a village old but original recipe.So I bought a bunny and three people because we are what we eat in the middle of the deal, I did half the onions and the other another time something else.But we have another issue and not too heavy because we are too sensitive stomachs. So I tried to accomplish everything and stew and light!
The materials I needed1 / 2 rabbit, cut into portions1 / 2 cup wine vinegar1 onion, chopped1 / 2 cup wine, oil1 / 2 cup wine, red wine3 / 4 of a can of chopped tomatoes2 cloves garlic2 bay leavesSalt and pepperVery few spices (cinnamon spice)1 / 2 pound small onions for stew

Washed thoroughly cleaned the rabbit from any trichoules and thin bone and put it in a bowl with water and vinegar to make a small bathroom for 2-3 hours.Then I took off and wipe well with paper towels.

In a wide pan put some water with onion boiled and then added the oil sotarontas very little. I added the rabbit pieces and let it sotaristoun and these very little.Then turned off the wine and added tomatoes garlic bay leaves and a glass of warm water.

Let over medium heat to boil the bunny.In saucepan of boiling water that I did a quick blanching in the drained onions and rinse with cold water. I cut a little on both ends and pushed out to the hull and the first sheet. After I made two small cuts at the root, not greater than one centimeter.When the rabbit was almost cooked I added the onions and seasoning in a small gauze tied spices and added them too. (So you will easily find and remove).


I continued to boil over low heat, stirring now and then to shake the pot.Once the onions were tied boil the sauce a little more heat.

Accompany our meal with hot homemade bread, cabbage salad and feta cheese.Of course, served with good homemade wine.