Ingredients:

• 700 ml red wine
• 5 bay leaves
• Salt
• Freshly ground black pepper
• 1 large rabbit
• 90 ml olive oil
• 1 kg pearl onions, peeled
• 4 garlic cloves, finely chopped
• 400 g chopped tomatoes
• 3 tsp tomato paste
• 1 tsp oregano
• Zest of 1 orange
• 2 cinnamon sticks
• 1 tsp ground allspice
• 3 spicy country sausages, sliced

Method:

In a large bowl, combine the red wine, bay leaves, salt, and pepper.

Rinse the rabbit, cut it into portions, and place it in the marinade.

Cover the bowl and refrigerate for 10 hours.

After marinating, remove the rabbit and pat it dry.

In a large pan, heat the olive oil and brown the rabbit on all sides.

Transfer the rabbit to a Dutch oven or casserole dish.

In the same pan, sauté the pearl onions until golden.

Add the garlic and cook for an additional 2 minutes.

Stir in the chopped tomatoes, tomato paste, oregano, orange zest, cinnamon sticks, allspice, and the reserved marinade. Season with salt and pepper.

Let the sauce simmer for 5 minutes.

Preheat the oven to 200°C.

Pour the sauce over the rabbit, add the sliced spicy sausages, and cover the dish.

Bake in the preheated oven at 200°C for 1 hour.

Reduce the temperature to 150°C and continue baking for an additional 30 minutes, until the rabbit is tender.

Remove the bay leaves and cinnamon sticks before serving.