Rabbit cooked in wine

As the winter holidays are close I thought I'd share a recipe suitable for this period of time. I used 5 pieces of (farm) rabbit (3 back legs and 2 pieces of torso). I added onions, garlic, bay leaves, salt, pepper and a lot of white wine.

I placed the meat in a ceramic tray, fried some minced onion and tossed it over the meat.

I added some salt and ground some pepper over. I cut a few garlic cloves and added them in the tray.

I slipped some bay leaves between the rabbit chunks and poured some wine in the tray. I covered the tray with a tin foil, so the meat wouldn't dry. I placed the tray in the oven and, after 20-25 minutes I added some more wine and turned the meat over. After 20 more minutes I turned the meat back an removed the tin foil. When the meat was roasted and had a crispy crust I took it out.

We served it with mashed potatoes.

Enjoy!

Ingredients:

1kg rabbit meat (chunks or whole);

1-2 onions;

4-5 garlic cloves;

5-6 bay leaves;

250ml white wine;

Salt and pepper to your taste.