Rabbit with Walnut Sauce
Garlicky walnut sauce is often served with rabbit in the Peloponnese.
1/2 kilo small onions
150 g walnuts
6 cloves garlic
oil, bay leaves, cinnamon, clove, nutmeg, flour
1. Cut the rabbit in servings, salt and pepper to taste, lightly cover with flour and sautee in oil.
2. Sautee the onion.
3. Place the rabbit in a pan with the oil and onions.
4. Smother with the wine (approximately 1 tea cup) and let it cook.
5. Meanwhile, crush the walnuts and garlic to a paste and add to the pan while stirring. Let it come to a boil. Serve while still hot.