Ingredients:
- 1 rabbit, portioned
- 4 onions, sliced
- 1/2 cup golden raisins
- 1 cup white wine (Chardonnay)
- 2 tbsp olive oil
- 1 1/2 cups water
- salt and pepper
- Heat half the olive oil in a braising pan, season rabbit with salt and pepper and sear on all sides. Set aside.
- Heat the rest of the oil and sauté the onions.
- Add golden raisins and deglaze the pan with white wine.
- Arrange the seared rabbit in a single layer on top of the onions, add water and bring to a boil.
- Reduce to a simmer and cook for an hour or until rabbit is cooked through.
