Rabbit stifado

Rabbit stifado

By
From
The Islands of Greece
Serves
4
Photographer
Steven Joyce

Stifado is a wonderful Greek stew that is always made with lots of tiny onions and sometimes with tomato; this version is rich and aromatic with spices but if you prefer a sharper flavour, add half a can of chopped tomatoes after the wine. Rabbit can take anything from one to three hours to cook, depending on the age of the rabbit and whether it is wild or not, so, sometimes it might be best to cook it in advance and reheat it to serve. Stifado can also be made with chicken, game birds, even goat or venison, if you prefer. Serve with Lemon, garlic and herb roasted potatoes and a green salad with a sharp dressing, to cut through the richness.

Ingredients

Quantity Ingredient
olive oil, to cook
1 whole rabbit, skinned and jointed, without offal
15 small onions
6 garlic cloves
1 tablespoon tomato puree
250ml red wine
1 teaspoon red wine vinegar
1 bay leaf
3cm cinnamon stick
1/2 sprig rosemary leaves, finely chopped
1/4 teaspoon freshly ground black pepper
salt

Method

  1. Preheat the oven to 160ºC.
  2. In a large ovenproof pan with a lid, warm 1 tablespoon of olive oil over a high heat. Place half the rabbit pieces into the pan and brown thoroughly, then remove from the pan and set aside. Do the same with the other half. Add the onions and garlic and fry for 3 minutes, stirring, just long enough for them to get a little colour. Add the tomato purée and cook for 2 minutes, stirring again. Add the red wine and deglaze the pan: let the wine bubble and stir, scraping up any burnt on bits from the base and sides. Add the vinegar, bay leaf, cinnamon stick and rosemary, stir, then return the meat to the pan.
  3. Add 500 ml of hot water and the pepper, plus a generous grinding of salt. Bring to the boil, cover and place in the oven. Cook for 1 hour, then check to see if the meat is becoming tender; if not, return to the oven for 30 minutes. Continue to check every 30 minutes until the meat is falling off the bones; this may take as long as 3 hours.
  4. When the meat is tender, remove the pan from the oven. Take the meat out of the pan and set aside. Remove and discard the cinnamon. Place the pan over a medium heat and reduce the liquid left in the pan until thickened and saucy (this may not need to be done if the meat has been in the oven for a very long time).
Tags:
The Islands of Greece
Rebecca
Seal
Greek
Greece
Europe
European
Mediterranean
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