Rabbit stewed with onions

Before cooking, first of all, cut up the rabbit carcass. It is best to chop it at the joints so that there are no chipped bones. They are very sharp and they are easy to get hurt. Yes, and small bones will fall into the dish. And we don't need that.

Pour a little vegetable oil into a hot frying pan and lay out the rabbit pieces. Fry all the pieces on all sides over high heat until golden brown. Do not fry until cooked. It is enough just to give a ruddy color.

Peel the onion and rinse it in running water.
Cut the onion into half rings and add it to the rabbit in the pan.There is no need to chop the onion very finely, since it will boil anyway with prolonged stewing.
Add a little salt and spices to taste. Add some hot water. Mix everything together.
Then cover with a lid and simmer on low heat for at least an hour. Rabbit meat is very tasty, but it also has a significant disadvantage - it takes 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 there is no such thing, 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 prolonged stewing, the onion is well boiled and a very tasty and slightly thick sauce is obtained. They can be poured over the side dish with which the rabbit will be served. And boiled rice, potatoes or pasta are suitable for a side dish.
Although when stewing a rabbit, you can add peeled potatoes to it and cook it together with meat. You will get both a meat dish and a full-fledged side dish at once.

Rabbit meat is very tender and goes well with stewed onions. Cooked together, they make up such a harmonious duet that there is no need to add anything superfluous.

Rabbit meat can be eaten by any category of people and even by allergy sufferers, since this meat is hypoallergenic.