Rabbit and onion casserole (Lepur çomlek)

Another rustic Balkan country dish from Rick Stein: From Venice to Istanbul. The food on that series was simple but absolutely delicious Rick. Thanks.

Ingredients
1 rabbit, cleaned and jointed
2 bay leaves
2 Tbsp balsamic vinegar
50ml olive oil
2 garlic cloves, grated
3 whole allspice berries
1/2 cinnamon stick
100ml red wine
160ml chicken stock, hot
1 tbsp tomato purée
2-3 ripe tomatoes, peeled and chopped
1/2 tsp dried oregano
300g baby onions or shallots, peeled and left whole
1/2 tsp sugar
salt and freshly ground black pepper

Method
Preheat the oven to 160C
1. Wash the rabbit pieces well, then pat dry and put in a bowl with the bay leaves and pour over the vinegar. Cover and set aside to marinate for at least 1 hour in the fridge. Make sure you have removed as many little bones as possible.
2. Heat a couple of tablespoons of the olive oil in a flameproof lidded casserole pan over a high heat and fry the rabbit pieces in batches until they are well browned all over. Return all the rabbit pieces to the pan along with the bay leaves from the marinade.
3. Add the garlic, allspice berries, cinnamon stick and red wine. Bring to the boil. Add the chicken stock, tomato purée, tomatoes and oregano. Season with salt and pepper and reduce to a simmer. Cover the pan, transfer to the oven and cook for 1–1½ hours until the rabbit is tender.
4. Meanwhile, heat the remaining oil in a frying pan and fry the baby onions gently, stirring frequently, until just golden-brown all over. This should take about 10–15 minutes. Add the sugar halfway through to help them to caramelise. Tip the onions into the pot containing the rabbit just before it’s done and stir through.

Serve with rice or orzo pasta. Serves 5-6 people

Chook's note: The onions are the piece de resistance in this dish. 
I saved the heart and kidneys for a breakfast fry-up with a tiny bit of mustard and tomato paste or Worcestershire sauce, onion and bacon and onion.