Stifado
1.5kgs Large Rabbit
600mls Red Wine
450gms Diced Shallots
400gms Tinned Tomatoes
50gms Dried Currants
50mls Red Wine Vinegar
40gms Extra Virgin Olive Oil
25gms Sliced Garlic
15gms Butter
8gms Plain White Flour
3gms Ground Cloves
2.3gms White Sugar
2gms Ground Cinnamon
2gms All Spice
1.25gms Black Pepper Fine
1gm Bay Leaf
Joint the rabbit and cut into 4 even pieces, season. Dust the oieces in some of the flour. Add half the pieces to the casserole and fry over a medium high heat until browned on both sides. Remove to a pplate and do the same with the remaining pieces. Return all the rabbit to the pan with the garlic and remaining flour and cook for 1 minute. Pour over the vinegar and leave to bubble for a minute. Add red wine, tomatoes, ground spices, bay leaves, currants, some of the salt and pepper. Bring to the boil, part cover and simmer for 55mins or until the rabbit is tender and the sauce has reduced.
Meanwhile, melt the butter in a pan, add shallots and sugar and fry until golden. Add 2 tablecpoons of water, cover and cook for 10 minutes. Uncover, raise the heat and cookrapidly for a minute. When the rabbit is cooked, stir in the caramelized onions and simmer for 5 miinutes.