Go Back
Print

Rabbit stifado

κουνελι στιφαδo
Course Main Course
Cuisine Greek
Prep Time 3 hours
Cook Time 1 hour 30 minutes
Total Time 4 hours 30 minutes
Servings 6

Ingredients

  • 1 & 1/2 kg rabbit or hare
  • 800 g baby onions peeled and left whole
  • 1 large brown onion chopped
  • 2 cloves garlic chopped
  • 2 cups fresh tomato grated
  • 1 wine glass Greek wine vinegar
  • 1 wine glass extra virgin olive oil
  • 1 wine glass white wine
  • 1-2 sticks of cinnamon
  • 2 bay leaves
  • 2-3 allspice berries
  • 6 cloves
  • salt and pepper to taste

Instructions

  1. Wash the rabbit and put it into a basin with water and the glass of vinegar. Leave it in a cool place for 3 hours. Drain and then dry the rabbit pieces with absorbent kitchen paper.

  2. Add some olive oil to a frying pan and when hot, fry the rabbit pieces until brown. Remove from the pan and drain the rabbit pieces on absorbent kitchen paper. Using the same frypan, cook the baby onions until caramelised. Remove and place in a large casserole pot. Again using the frypan, cook the chopped onion and cloves of garlic until fragrant. Add to the casserole pot which contains the whole onions. Finally, place the drained rabbit pieces in the casserole pot.
  3. Pour the wine, oil and tomato into the casserole pot containing the rabbit pieces and onions. Season and add the other aromatics. Bring to the boil and cook for around 20 minutes. Then lower the heat, cover the pot and let the food simmer for a further hour or until the rabbit is tender. Serve hot with potato puree or simply with good country style sourdough bread.