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1
Season rabbit with salt and pepper to taste.
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2
Coat the bottom of a large oven-proof saute pan or casserole dish with 2 tablespoons olive oil.
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3
Place over medium-high heat, and brown rabbit on all sides, 8 to 10 minutes.
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4
Brown in batches if necessary; do not crowd pan.
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5
Remove rabbit to a platter.
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6
Add 1 tablespoon olive oil to the pan.
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7
Add red onions and pinch of salt.
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8
Saute over medium heat until onions are slightly wilted and begin to brown, about 4 minutes.
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9
Add garlic, and stir.
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10
Add Cabernet Sauvignon and Mavrodaphne, and stir, scraping bottom of pan.
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11
Raise heat to medium-high, and boil until liquid is reduced to about 1/4 cup, 20 to 25 minutes.
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12
Preheat oven to 375 degrees.
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13
Add rabbit to pan with any juices from platter.
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14
Add chicken broth, allspice, sachet and black pepper to taste.
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15
Bring to boil, then remove from heat.
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16
Cover pan, and place in oven.
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17
Let rabbit simmer for 40 to 60 minutes; while it is cooking, prepare the pearl onions.
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18
In a skillet or saute pan over medium-high heat, melt 1 teaspoon butter, and add the pearl onions.
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19
Sprinkle with sugar, and saute, shaking pan or stirring, until onions are golden brown on all sides, 5 to 10 minutes.
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20
Set aside until ready to use.
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21
When rabbit is done (the meat will give easily when pierced with a fork), remove it to a serving platter and keep it warm.
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22
Place pan on stove over medium heat, and add the onions.
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23
Bring the pan liquid to a boil and whisk in remaining teaspoon of butter.
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24
Check for seasoning, and add salt, pepper or mavrodaphne, if desired.
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25
Ladle sauce over rabbit.
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26
Garnish, if desired, with diced fresh tomatoes and fried onion rings.
