Rabbit, which is delicate and lean, is a great match for the subtle aromatics of Chios Mastiha. The spice melds into the background in the tomato sauce.
1. Season the flour and the rabbit with salt and pepper. Dust the rabbit pieces with a little flour, shaking off the excess.
2. Heat the olive oil in a large, wide pot and brown the rabbit in the oil. Pour in the wine, raise the heat to medium-high and bring the wine to a boil. Reduce heat, add the tomatoes and sun-dried tomato, and cook for 5 minutes. Add the fresh and sun-dried tomatoes, bay leaves and cinnamon and simmer, covered, over low heat for 40 minutes, or until the rabbit is very tender and almost falling off the bone. About 10 minutes before removing from heat, add the
Chios Mastiha. Add a little water during the duration of the cooking, if necessary, to keep the sauce moist. Remove, cool slightly, and serve.
Makes 4 servings
- 1 rabbit, about 2 kilos (4 pounds), cut into serving chunks
- Flour for dusting
- 1/2 cup extra-virgin Greek olive oil
- Salt and pepper
- 2 cups sweet red wine
- 3 ripe tomatoes, peeled and diced
- 500 gr. (2 1/4 pounds) sun-dried tomatoes, cut into small pieces
- 3-4 bay leaves, cracked
- 1 cinnamon stick
- 1 scant tsp. freshly ground Chios Mastiha