Ingredients

• 1 rabbit (aprox 2 kg), cut in servings
• 3 cloves
• 1 tspn pimento
• 1 cup olive oil and some more for the marinade
• 2 garlic cloves
• 2 bay leaves
• Oregano
• 1/2 kg vinegar
• 1 glass of tomato juice
• Spoon of sugar
• Salt
• Pepper
• Grated kefalotyri cheese
• 1 wineglass of red wine
• 1 glass of water

Instructions

• Place the rabbit portions into a pan and marinate them with olive oil for the whole night. Olive oil will soften the meat.
• The next day pour 500 grams of vinegar into the pan and let the rabbit stand in the marinade for 2 hours.
• Then, remove from pan, dry and season the rabbit portions with oregano, salt and pepper.
• Heat 1 cup of olive oil in a saucepan and then sauté the rabbit on all sides.
• Add the cloves, pimento, bay leaves, cloves and stir.
• Finish roasting by pouring the wine.
• Stir again and add the glass of vinegar.
• Let the food come to a boil and pour into the saucepan the tomato juice and the glass of water.
• Fix the taste by adding appropriate portions of sugar, salt and pepper and let the rabbit simmer until soft and only the olive oil of the sauce remains.
• Serve with rice or pasta and pour grated cheese on top.