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Rabbit stifado recipe

Created by Matthew Evans

9 comments

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Rating:

4.5/ 5 stars 22 Votes

Cuisine: Greek

Ingredients

2 whole rabbits, gutted, dressed
1 cup olive oil
Knob of butter
Fresh oregano
Salt and pepper
6 cloves garlic, chopped
8 small brown onions, peeled, halved
½ tsp orange zest
4-5 whole cloves
2 cinnamon sticks
4 baby bay leaves
1 small can of tomato paste
2/3 bottle of red wine
Ground cinnamon
Flour, optional
Ground cumin, optional

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Preparation

Chop each rabbit into 6 large pieces.

Heat the olive oil in deep-sided, heavy-based pot. Add the butter and oregano. Season well with salt and pepper.

Add the rabbit pieces and brown all over. (Dust the rabbit with flour before browning, if desired.) Add the garlic and cook for 2 minutes. Remove the rabbit when brown.

Add the onion to the pot and fry, stirring occasionally, in the pan juices. Add the orange zest, cloves and cinnamon sticks (plus a bit of cumin too if you want). Add the baby bay leaves and stir. Add the tomato paste and red wine. Season with freshly ground black pepper. Cook for about 5 minutes.

Return the rabbit to the pan, and sprinkle over the ground cinnamon. Cover the rabbit with water. Cover and bake in oven for about 2 hours at 160°C.

Drink remaining red wine, sing opera, and serve at leisure with bread and more red!

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

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Comments (9)

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08 Dec 2012 11:58 AEST

LEO

SYDNEY

Rabbit stifado

I cooked this rabbit recipe tonight and it was beautiful the meat just fell off the bone, the only thing about the dish is that there was too much liquide. Will cook it again.

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15 Jan 2012 09:59 AEST

Mandy Pickett

Excellent show, as a hunter myself, I love the recipes, have tried the stifado with Hare - perfect. Can't wait for the next series.

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09 Jan 2012 07:24 AEST

Leanne Adams

Hobart

Rabbit Stifado

Was lucky enough to have a friend who was able to supply fresh wild rabbits for this recipe. It looked so good on the show that we just had to try it! Followed the recipe to the letter but unfortunately the rabbit meat was as dry as! Perhaps it needed far less cooking time than the 2 hrs @ 160 as it's such a lean meat. I've looked at a few more rabbit recipes since and they all seem to have a cooking time of much less. However... the flavour of the sauce was wonderful.

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01 Oct 2011 10:19 AEST

Rob

Love the recipe, it would be wonderful to have the name of beautiful opera singer who shared her family recipe with us on it. Off to buy a rabbit now.

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01 Oct 2011 09:17 AEST

Liz

I love the show but especially to see my freind Maria who I lost contact with.I was with Torbreck when she was with Domaine A.How do I get in touch and I love that rabbit recipie!!

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30 Sep 2011 01:03 AEST

Ernest Treagus

I thought your programme was just great but disappointing that you are so far away and thus I cannot drop into your market shop. Kangaroo meat is a regular protein source in my cooking. I have access to Turkish filo manufactured in Northern Melbourne, which is distinctly different to 'Greek' filo that you use that need a lot of butter to moiturise. n alternative meat that I can obtain through a local market from New Zealand is possum, which you might find of interest. Kind regards, Ernest.

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29 Sep 2011 10:06 AEST

Lorraine

Mt Gambier

Rabbit Stifado

Sending my husband hunting on his next day off!

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29 Sep 2011 09:20 AEST

ANNE SPURWAY

Dural

Le Lapin

Hi I love Rabbit & always enjoy eating it in France.My husband bought a rabbit yesterday & I'm going to try your recipe in the weekend.We were both salivating watching you eat tonight whilst we were preparing our dinner.Needless to say I live on acreage in an area where Peter rabbit breeds constantly.

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