Soak rabbit
in cold water with a teaspoon of vinegar or lemon juice for 30 minutes.
Discard water. In a casserole, combine the rabbit, onion, 1 cup of
water, wine, stock cubes, tomato paste, chopped tomatoes and oregano.
Cover and bake for 1 1/4 hours, or microwave on 'medium' for 30-40
minutes. Remove casserole from oven. Add the spring onions (shallots)
and mushrooms and stir in. Cover, return to oven and bake a further 15
minutes or microwave on 'high' for 5 minutes. Remove casserole from
oven. Using a slotted spoon, lift the rabbit and vegetables onto a
serving platter, cover and keep warm. Pour the juices into a saucepan.
In a cup, stir the cornflour (cornstarch) and 1 tablespoon of water to
make a smooth paste and add to the cooking juices. Bring to the boil,
stirring constantly, until thickened. Reduce heat and simmer for 2
minutes. Pour the sauce over the rabbit and vegetables and serve at
once.
If rabbit is
unavailable, you can use lean chicken instead. You will need about 500g
of chicken breast.