1 Rabbit (approx. 1.3 kg)
4 Med. onions
Vegetable stock
Sugar
Red wine vinegar
Salt and pepper
Olive oil

Serves 4

Rinse and dry the rabbit, then cut into a dozen or so pieces, discarding the head. Peel and finely slice the onions, put them in a frying pan with 2 - 3 tablespoons of olive oil, a drop of stock and a pinch of salt; sauté very slowly, without a lid, until the onions are transparent and soft. Sprinkle them with two tablespoons of sugar raise the heat and, stirring, caramelise for around 10 minutes moistening them with a little more broth if they become too dry.

Add the pieces of rabbit, turn them over so that they become coated with the onions, season with salt and pepper, pour in 2 - 3 tablespoons of red wine vinegar and slowly brown the rabbit for ten minutes. Transfer to a slow cooker and cook on low setting for around 3 hours until the meat is tender. 

Delicious.

We also think this would work very well using chicken which we will try and report back.