- 1 Rabbit 1.2 kg, ready to cook (approximately 2 1/2 pounds)
- 2 onions
- 2 garlic
- 2 Beefsteak tomato
- 5 tablespoons vegetable oil
- 2 bay leaves
- 1 Cinnamon stick
- 1 generous pinch ground Cumin
- freshly ground peppers
- ⅛ liter Red wine
- 600 grams shallots
- 1 tablespoon freshly chopped thyme
- 2 tablespoons Red wine vinegar
Cut the rabbit into serving-size pieces. Peel and chop the onions. Peel the garlic. Cut the beefsteak tomatoes crosswise, scald in boiling water, rinse with cold water, peel, cut in half, remove seeds and chop coarsely.
Heat the oil in a Dutch oven and brown the meat on all sides. Add the onions, garlic, tomatoes and spices and simmer for 10 minutes. Deglaze with the red wine. Add a little water or broth until all ingredients are covered with liquid. Cover and simmer for 60 minutes on medium heat. Peel the shallot and add to the meat. Simmer another 30-40 minutes. Add the thyme and season heavily with vinegar, salt and pepper.