- 2 tbl olive oil
- 2 1/2 - 3 lb rabbit, cut in small serving pieces
- 1/4 c vinegar
- 1 med onion, finely chopped
- salt and pepper
- 1 bay leaf
- 1/2 head garlic, separated but unpeeled
- 3 tbsp olive oil
- 1 1/2 tsp lemon juice
Heat the oil in a deep casserole, preferably earthenware, and brown the rabbit on all sides. Add the vinegar, onion, salt, pepper, bay leaf, and garlic. Cover tightly and cook in the oven at 300-325 F for 2 h, uncover for the last 15 min. Most of the liquid should be evaporated. If it evaporates too quickly, add a little water.
Dress the arugula with 3 tsp olive oil, lemon juice, and salt and pepper to taste.
Serve the rabbit over the arugula.