Rabbit Stufada

Rabbit is full of flavor and low fat! It is easy to prepare and found in many places..around here Citarella always has it as do Stew Leonards.
The recipe I use is from a cook in Crete.
It is very easy and I freeze extra for later.
Cut up the rabbit or have the butcher do that for you. You want 6-8 pieces.
Dry the pieces ..salt and pepper
Brown in a tablespoon or two of olive oil
Once browned add
a can of tomato sauce
a bunch of peeled pearl onions..red ones are really good..
Half a bottle of red wine
a cinnamon stick
a bay leaf
Slowly cook til tender falling off the bone
This goes nicely with a little boiled quinoa

A salad might be made of wild baby arugula 4 or 5 broken walnuts and dressed in oil and vinegar salt and pepper

nutritional content of rabbit
http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2442/2