Rabbit and Onion Casserole (Lepur Çomlek)

A Mediterranean-style rabbit stew marinated in balsamic vinegar, then slow-cooked with red wine, aromatic spices, tomatoes, and caramelized baby onions.

Dinner Meat Mediterranean Slow Cooked Rabbit

Estimated Nutrition

Calories

445.2

kcal / serving

4452 kcal total

Carbs

10.9g

per serving

108.5 g total

Fat

16.5g

per serving

165.2 g total

Protein

54.3g

per serving

542.5 g total

Cook Time

105

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Sugar

CondimentsSauces

Balsamic Vinegar

tbsp

Tomato Purée

Liquids

200

Red Wine

350

Chicken Stock

Hot

Meat

piece

Rabbit

Cleaned and jointed

NutsSeeds

piece

Bay Leaves

clove

Garlic

Grated

piece

Allspice Berries

Whole

piece

tsp

Dried

To taste

To taste

OilsFats

100

Olive Oil

Vegetables

piece

Tomatoes

Peeled and chopped

600

Baby Onions

Peeled and left whole

Method

Marinate rabbit pieces with bay leaves and vinegar in the fridge for at least 1 hour.

Preheat the oven to 160°C.

Brown the rabbit pieces in olive oil in a flameproof casserole pan over high heat.

Add garlic, spices, red wine, stock, tomato products, and herbs to the pan.

Cover and cook in the oven for 60 to 90 minutes until tender.

Fry baby onions with sugar in a separate pan until golden and add to the casserole.

Serve the rabbit casserole with rice or orzo pasta.