675g/1½lb rabbit portions
300ml/½ pint/1¼ cups dry white wine
15ml/1 tbp sherry vinegar
several oregano sprigs
2 bay leaves
90ml/6 tbsp olive oil
175g/6 oz baby onions, peeled and left whole
1 red chilli, seeded and finely chopped
4 garlic cloves, sliced
10ml/2 tbsp paprika
150ml/¼ pint/2/3 cup chicken stock
salt and ground black pepper
flat leaf parsley sprigs, to garnish
Put the rabbit in a bowl. Add the wine, vinegar, oregano, and bay leaves and toss together lighty. Cover and leave to marinate for several hours or overnight.
Drain the rabbit, reserving the marinade, and pat dry on kitchen paper. Heat the oil in a large pan. Add the rabbit and fry on all sides until golden, then remove with a slotted spoon. Fry the onions until beginning to colour.
Remove the onions from the pan and add the chilli, garlic and paprika. Cook, stirring for about a minute. Add the reserved marinade, with the stock Season lightly.
Return the rabbit to the pan with the onions. Bring to the boil, then reduce the heat and cover with a lid, Simmer very gently for about 45 mins until the rabbit is tender. Serve garnished with a few sprigs of flat parsley, if you like.