1 wild rabbit
1 kg very small onions
1 head of garlic
1 tsp sugar (optional)
3-4 ripe tomatoes
salt, black peppercorns
1-2 bay leaves
Peel the onions.
Rinse the rabbit, cut into portions and place it in a bowl of water and vinegar for a few hours to remove its blood. Then strain it, carve the thighs and lean and put inside a small tooth of garlic.
Sauté the rabbit pieces lightly and then remove from the pan. Add the onions, saute them lightly and then take them out.
Place the rabbit in the pot. Add fresh tomato puree or a spoonful of tomato paste, allspice, peppercorns, salt, bay leaves, a spoonful of sugar and a little water. Add the remaining teeth of garlic without completely peeling them.
Let the rabbit boil twice, then carefully place onions over it and cook over medium heat until done. Similarly cook the rabbit stew in the oven. Just use a covered pan or pot. Usually, onions expel some water, but keep that in mind.
By Dimitris Rousounelos, Mykonian Cooking, Fragments of Culture