Lol. Nope. I was gonna post it here for everyone anyways.
Rabbit Stifado
2 ¾ pound whole rabbit
2/3 cup red dry wine
1/3 cup red wine vinegar
2 cloves garlic crushed
3 bay leaves
1 cinnamon stick
6 cloves
1 Tbsp brown sugar
2 tsp oregano
½ tsp ground allspice
¼ cup olive oil
2 Tbsp tomato paste
4 cups of water
2 Tbsp fresh chopped parsley
10-12 small onions or 20 baby onions peeled.
1. Chop rabbit into even sized pieces. Combine rabbit, wine, vinegar, garlic, bay leaves, cinnamon, cloves, sugar, oregano and allspice in a large bowl and refrigerate for at least 3-hours.
2. Heat oil in large saucepan. Cook onions on medium until softened. Remove from pan. Drain rabbit pieces from marinade and keep the marinade. Cook rabbit pieces in the oil until browned.
3. Place rabbit, onions, marinade and cooking oil in a large pot and bring to boil. Reduce heat and slow cook over low heat until sauce thickens or about 2-hours. You can also add to a dutch oven or covered casserole and cook in the oven at 275F
