Froso’s Wine-Marinated Rabbit with Whole Onions & Potatoes
Froso’s deep, rich spicing gives a sophisticated, slightly Middle Eastern edge to rabbit’s simple clean taste. Taking bites of meltingly soft onions and rabbit together elicited sighs of pleasure from diners, who smashed potatoes into the sauce to maximize flavor. By using only a small piece of cinnamon, Froso prevents its flavor from dominating the rabbit. Froso says marinating rabbit for 2 days is best, however, 24 hours is sufficient. Use slightly waxy potatoes like Yukon golds or red potatoes, not Russets or baking potatoes which tend to fall apart when braised with meat. The small onions used in this recipe should be about 1 1/2” in diameter, not tiny pearl onions. Chicken or supermarket rabbit may be substituted for wild rabbit, in which case, marinate the meat for 12-24 hours.
1 rabbit, cut into pieces
1/2 – 1 bottle red wine
1 medium onion, chopped
2 cloves garlic, crushed
2 bay leaves, crushed
2 Tbsp. olive oil
3 whole allspice berries, crushed
1” piece cinnamon stick, crushed
1 tsp. salt
1/2 tsp. freshly ground black pepper
Day 2 or 3:
Freshly ground black pepper
2 Tbsp. olive oil
8 small whole onions or 4 medium onions, cut in half
4 large garlic cloves, cut in slivers
3 cups water
1 Tbsp. tomato paste
3 bay leaves
3 whole allspice berries
1” piece of cinnamon stick
1 pound Yukon gold or red potatoes, peeled and cut into chunks
Day 1: Mix all ingredients together in glass or stainless steel bowl, or zip lock bag; use enough wine to ensure rabbit is completely immersed. Cover and refrigerate for 24-48 hours.
Day 2 or 3: Drain, discarding marinade. Dry rabbit with paper towels. Season pieces on both sides with salt and freshly ground black pepper.
In a pan large enough to hold all the ingredients, brown rabbit in olive oil on both sides. Add onions and cook until they start to brown. Stir in garlic and cook for 1 minute. Add water and stir, scraping up any browned bits on pan’s bottom. Stir in tomato paste, bay leaves, allspice berries, cinnamon stick, salt, and freshly ground black pepper. Bring liquid to boil, cover, turn down heat to low, and simmer for 45 minutes. Stir in potatoes, return liquid to boil, cover, turn down heat to medium low, and cook for 30-45 minutes or until potatoes and rabbit are both tender (cooking time depends on size and age of rabbit).
When rabbit is done, taste sauce and add salt or freshly ground black pepper, as needed. If sauce is too thin for your liking, remove cover, remove potatoes from pan, turn up heat, and bring sauce to slow boil. Cook sauce down, stirring regularly to prevent burning, until it’s the thickness you desire. Return potatoes to pan, warm them through, and serve immediately.