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Rabbit stifado recipe

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Rating:

5/ 5 stars 5 Votes
  • 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.

Ingredients

80ml (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
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Preparation

Heat 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.

If you enjoyed this Rabbit stifado recipe then browse more Greek recipes, meat recipes, entertaining recipes and our most popular hainanese chicken rice recipe.

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Comments (3)

   
15 Feb 2013 09:31 AEST
Melina
caringbah
Love this recipe
This recipe is divine it is simple but delicious, never used the juniper berries substituted with cloves. Love the series by the way
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27 Jul 2011 12:10 AEST
Lyndey
Thanks for that comment. The reason we didn't do any of that in the show as that it was a farmed rabbit and so didn't have that real gaminess anyway. However, thank you so much for your suggestion. I will be sure to make a note of it and do it if ever I am lucky enough to get hold of wild rabbit.
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08 Jul 2011 07:53 AEST
Corina Bebedellis
My mum and mother-in-law have always firstly prewashed and salted the rabbittand the soaked the rabbit in vinegar and water for up to 20 mins.Then taken and rinsed and dryed off and the followed the above recipe.Otherwise the rabbitt will have a distinct game smell.This was not mentioned in the show.
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