Recipe of Favorite Rabbit with red sauce from Zakynthos

Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, rabbit with red sauce from zakynthos. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Rabbit with red sauce from Zakynthos is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Rabbit with red sauce from Zakynthos is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have rabbit with red sauce from zakynthos using 18 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Rabbit with red sauce from Zakynthos:

1. Prepare 1 rabbit
2. Make ready For the marinade
3. Make ready 2 cups good quality vinegar or red wine
4. Take 5-6 bay leaves
5. Make ready coarse salt
6. Prepare freshly ground pepper
7. Make ready 1 cinammon stick
8. Make ready For cooking
9. Take 1/2 cup wine
10. Get 5 cloves garlic
11. Prepare 1 small dry onion
12. Prepare 2-3 bay leaves
13. Make ready 1 cinammon stick
14. Make ready 5-6 cloves
15. Get 1 tbsp (full) tomato paste
16. Make ready 2 cups oil
17. Make ready 1 piece grated ladotyri (cheese preserved in olive oil)
18. Take oregano, as much as you like

Instructions to make Rabbit with red sauce from Zakynthos:

1. Leave the rabbit to marinate overnight or at least for 4 hours in the marinade.
2. Drain the rabbit in a strainer so that all the liquids from the marinade are gone
3. And fry it in olive oil until it gets golden brown on all sides.
4. Put the fried pieces in a wide and shallow pot so that they are arranged one next to the other and chop the garlic and onion over the rabbit.
5. Put the pot on the stove and pour the oil that you fried the rabbit in over the meat, after you have passed it through a sieve, or if you want the dish to be light add 1 cup of fresh oil.
6. Sauté with the onion and garlic taking care not to burn them and pour the wine over the rabbit.
7. Let the alcohol evaporate and add the herbs and the tomato paste, diluted in a glass of water.
8. Lower the heat and let it simmer for about 1 hour, until the rabbit is tender.
9. If necessary, add a little bit of water during simmering but little by little so that the sauce is not watered down.
10. Remove from heat and cut chunks of the ladotyri over the meat, by hand, don't use a grater and season with a little bit of oregano!
11. Leave the lid on so that the cheese melts and the rabbit has more flavor, while you prepare what you will accompany it with.

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