Rabbit Stew

Name: Rabbit Stew
Ingredients: 2 (3-lb.) whole rabbits; 2 cups Cretan rosé, or other dry rosé; 2 cloves garlic, peeled and crushed; 20 black peppercorns; 6-10 allspice berries; 2 bay leaves; 1 stick cinnamon; 1 lb. small white onions, peeled; 4 plum tomatoes, cored and quartered; 1⁄2 cup extra-virgin olive oil; Salt; freshly ground black pepper; 1 orange, washed and halved

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One-pot meals like this—made on Crete with both domesticated rabbit and wild hare—are basic to the island's cuisine.

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