RCI-SP.004.0111.001
Comlek
Rabbit casserole with onions and wine vinegar. The same recipe can be used for hare, with excellent results, by increasing quantities of other ingredients, since hare is much heavier than rabbit. , being soaked in vinegar.
Prep10 min
Cook8 min
Total18 min
Servings4
Difficultyadvanced
Ingredients
- rabbit cut in pieces1 unit
- medium-sized tomatoes4 unitchopped (approximately 350 g) or 2 tbsp tomato paste
- 2 unit
- 4 tbsp
- 150 ml
- ¼ tsp
- garlic4 cloveswhole
- 300 ml
- piece cinnamon stick1 small
- 1 unit
- 4 whole
- small onions700 gpeeled but left whole
- 1 sprig
- glass of dry red wine1 small
Method
1
Peel and roughly chop the onions and garlic, then quarter the tomatoes. Set all prepared vegetables aside.
10 minutes
2
Heat a generous amount of olive oil in a heavy-bottomed pot or clay vessel over medium heat, then add the onions and cook, stirring occasionally, until softened and lightly golden.
8 minutes
3
Add the garlic, allspice berries, bay leaves, and rosemary to the pot, stirring to release their aromas into the oil.
2 minutes
4
Add the quartered tomatoes, red wine vinegar, sugar, salt, and black pepper, stirring to combine all ingredients evenly.
3 minutes
5
Pour in the water, bring the mixture to a gentle boil, then reduce the heat to low and cover the pot with a tight-fitting lid.
5 minutes
6
Allow the dish to slow-cook over low heat, letting the flavors meld together and the sauce reduce to a rich, aromatic consistency. Stir occasionally and add a splash of water if the mixture becomes too dry.
90 minutes
7
Taste and adjust seasoning with additional salt, black pepper, sugar, or red wine vinegar to achieve a balanced sweet-sour flavor profile.
2 minutes
8
Remove the bay leaves, allspice berries, and rosemary sprigs before serving the comlek hot, accompanied by crusty bread or flatbread.