Rabbit stifado recipe
- Cuisine: Greek
- Prep Time: 25 min(s)
- Cook Time: 1 hr(s) 25 min(s)
- Serves 4
Stifado is a dish which has eschalots or very small onions and wine in it. The ratio is always 1kg meat to 500g 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, requiring less cooking.
Ingredients80ml (1/3 cup) extra virgin olive oil
2 red onions, finely chopped
2 cloves garlic, sliced
1 rabbit, approx 1.25 kilos, jointed
Sea salt and pepper
50g tomato paste
200ml red wine
425g (3 medium) tomatoes, finely chopped
200ml light vegetable stock
1 cinnamon stick
1 bay leaf
5 whole juniper berries
6 sprigs rosemary
600g whole eschalots or pickling onions, peeled
PreparationHeat olive oil in large, deep-sided pan over medium high heat. Add onions and garlic and cook until softened and translucent but not brown. Remove from pan and reserve. Place rabbit (in two batches if necessary) in the same pan, season with salt and pepper and cook until pale gold on both sides. More colour means more flavour. Return onions and garlic to the pan with the rabbit.
Add tomato paste, red wine, tomatoes, stock, cinnamon, bay leaf and juniper. Cover and cook for 30 minutes.
Add eschalots and 2 sprigs rosemary. Cover and cook over low heat for 45 minutes (longer for wild) or until rabbit is tender and sauce a little thickened.
Serve and garnish with extra rosemary sprigs.
Lyndey’s note: To peel onions, cover with boiling water for 5 minutes or until cool, cut off root end and peel.
Displaying 10 of 236 Greek Restaurants.
|6.||Yots Greek Taverna||Larrakeyah|
|9.||George's Greek Tavern||Malvern East|
Featured Food & Recipes
Vegeta for your schnitzels
Add extra flavour to your schnitzel mix by adding a teaspoon of Vegeta (a Croatian vegetable stock powder) to the egg mix. This unique flavour enhancer is used in much Croatian cooking.
Sesame oil has a rich nutty flavour and is used in sauces, stir-fries and marinades.