Rabbit stifado

Rabbit stifado

Kounéli stifádo

Lyndey and Blair's Taste of Greece
Chris Chen

Stifado is a dish that has French shallots or very small onions and wine in it. The ratio is always 1 kilogram of meat to 500 grams of onions. Should you have wild rabbit, it requires longer, slow cooking. However, in Australia the most widely available rabbit is farmed and so is younger and more tender and requires less cooking.


Quantity Ingredient
1/3 cup extra-virgin olive oil
2 small red onions, finely chopped
2 garlic cloves, sliced
1 rabbit, jointed
2 tablespoons tomato paste
200ml red wine
3 tomatoes, finely chopped
400ml light vegetable stock
1 cinnamon stick
1 bay leaf
5 whole juniper berries
600g whole shallots or pickling onions, peeled, (see Lyndey’s note)
6 small rosemary sprigs


  1. Heat the oil in a large, deep frying pan (one with a lid) over a medium heat, add the red onions and cook, stirring, for 1–2 minutes to soften but not brown the onions. Add the garlic, stir for 30 seconds, then remove the onions and garlic from the pan and reserve.
  2. Place the rabbit in the same pan, season with sea salt and freshly ground black pepper and cook until pale golden on both sides – more colour means more flavour. Return the onions and garlic to the pan with the rabbit.
  3. Add the combined tomato paste, wine, tomatoes, stock, cinnamon, bay leaf and juniper berries. If you like, you can add extra stock or water to cover the rabbit for a thinner sauce. Reduce the heat to medium–low, cover the pan with the lid and cook for 30 minutes.
  4. Add the shallots or pickling onions and 3 sprigs rosemary. Reduce the heat to low, cover and cook for 45 minutes (longer for wild rabbit), or until the rabbit is tender and the sauce has thickened a little.
  5. Serve garnished with remaining rosemary sprigs.

Lyndey’s note

  • To peel the shallots or pickling onions, cover with boiling water for 5 minutes, or until cool enough to handle. Cut off the root end and peel.
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