Community Pick
Rabbit Stifado
photo by skipevaag
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 large rabbit, jointed (approximately 3 1/2 pounds)
- 2 bay leaves
- 4 tablespoons red wine vinegar (balsamic also works nicely)
- 1⁄2 cup olive oil
- 2 tablespoons tomato paste
- 1⁄3 teaspoon sugar
- 4 garlic cloves, roughly chopped
- 1 small cinnamon stick (about a 3-inch length)
- 4 whole allspice
- 1 sprig rosemary
- 2⁄3 cup red wine
- 1 1⁄4 cups hot water
- salt and black pepper
- 1 1⁄2 lbs white pearl onions, peeled, left whole
directions
- Rinse the rabbit pieces and place them in a mixing bowl together with the bay leaves and vinegar; mix well and leave to marinate for at least 2 hours, or overnight; remove the rabbit from the marinade and pat dry with kitchen paper.
- Heat half of the olive oil in a large saucepan until hot, add the rabbit and fry the pieces until quite brown on all sides; add the tomato paste, bay leaves (left over from the marinade), sugar, garlic, spices, wine and the hot water.
- Season with salt and pepper.
- Bring to the boil mixing well then reduce the heat, cover and simmer for about 1 hour.
- Meanwhile, heat the remaining olive oil in a frying pan; add the onions and sauté gently for 15 minutes stirring occasionally, until golden all over; after the rabbit has been cooking for 1 hour, add the onions and oil from the frying pan to the saucepan; combine, then re-cover and simmer for a further 15 minutes; fish out the cinnamon stick, allspice berries and rosemary sprig.
- Note: This can be served with pasta, noodles, rice or oven-roasted potatoes, but my personal favourite is homemade french-fries, which taste delicious dunked in the spicy sauce.
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Reviews
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I just love rabbit, and since I raise my own, I can pretty well have it at anytime. I must admit this is a fantastic reciepe, I just didn't care for the cinnamon, so I did it again but with out the cinnamon stick, and it was fabuluos. Thank you so much for sharring this receipe with all of us receipe lovers!!!!!!!LOL!!
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First of all I'd just like to say what a fantastic recipe and the nearest I've found to authentic greek stifaldo, better than restaurants in UK. I was waiting a long till for the sauce to thicken and was almost at the point of giving up when all of a sudden it thickend and turned into the best rich sauce ever !!.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.