Rabbit braised with onions

3 servings
2 hours

Cut the rabbit carcass first before starting cooking. It is best to chop it at the joints so that there are no bone chips. They are very sharp and easy to hurt. And small bones will fall into the dish. And we don't need it. Pour some vegetable oil into a hot frying pan and place the rabbit chunks. Over a high heat, fry all the pieces on all sides until golden brown. Fry not until tender. It is enough just to give a ruddy color. Peel the onions and rinse in running water. Cut the onions into half rings and add to the rabbit in the pan. It is not necessary to cut the onion very finely, since it will still boil with prolonged extinguishing. Add a little salt and spice to taste. Add some hot water. Mix everything. Then cover and simmer over a low heat for at least an hour. Rabbit meat, although very tasty, but it also has a significant drawback - this is a long cooking time. Due to the duration of cooking, it is most convenient to cook it in a slow cooker or in a cauldron. But if this is not the case, then you can do with a frying pan. Only periodically check the water level and make sure that the meat does not burn. If necessary, add a little hot water. With a long simmer, the onions boil well and produce a very tasty and slightly thick sauce. They can water a side dish with which the rabbit will be served. And boiled rice, potatoes or pasta is suitable for the side dish. Although when braising a rabbit, you can add peeled potatoes to it and cook it with the meat. You will immediately get a meat dish and a full-fledged side dish. The rabbit meat is very tender and goes well with the braised onions. Prepared together, they make up such a harmonious duet that there is nothing unnecessary to add. Rabbit can eat any categories of people and even allergies, since this meat is hypoallergenic.