Rabbit Stefado - cooking recipe

Ingredients

2 rabbits, disjointed
2 cloves chopped garlic
1 lb. small peeled onions
3 Tbsp. tomato paste
2 c. dry sherry wine
2 bay leaves
salt and pepper
3/4 c. olive oil

Preparation

Brown the meat in olive oil in a Dutch oven.
Arrange onions over the meat.
Mix tomato paste and wine and pour over onions and meat.
Add bay leaves and seasonings.
Cover and simmer 2 1/2 hours until meat is tender and liquid is reduced.
Add water if needed to keep contents from scorching.
Serve over rice or noodles.