Greek rabbit stew recipe (kouneli stifado)
Course: MainCuisine: GreekDifficulty: Easy4
servings30
minutes1
hourRabbit is lean and has higher protein than either beef or chicken and more importantly is low in calories. Rabbit meat also has a high percentage of easily digestible protein and is almost cholesterol-free.
Stew (Stifado) is an authentic and popular Greek dish which comprises a rich and thick red sauce and best accompanied with glass (or two) a heavy Shiraz. This dish is fantastic on its own, however it can be served with fried potatoes or potatoes in the oven.
Ingredients
1 rabbit (fresh/whole – cut into serving pieces)
1 cup olive oil
1 tablespoon salt (to taste)
1 teaspoon pepper (to taste)
2 tablespoons flour (plain)
6 garlic cloves (whole pieces)
8 onions (whole pieces)
4 onions (quarter pieces)
1 cup dry white wine
4 large tomatoes (finely grated)
4 bay leaves
1 cinnamon stick
Instructions
- Wash rabbit meat thoroughly and cut into serving pieces.
- Apply salt, pepper and flour to cut rabbit pieces, mixing through thoroughly.
- The addition of flour assists when browning rabbit (caramelising).
- Add olive oil to a shallow pot (allow oil to heat up), browning rabbit meat until meat is caramelised.
- Remove meat (setting aside) and in the same shallow pot add garlic cloves, whole onions and quarter cut onions stirring through thoroughly and transferring all contents from small pot into a large pot once onions have caramelised.
- Add browned rabbit meat into the large pot (over high heat) and add 1 cup of good dry white wine such as Sauvignon Blanc, Pinot Grigio or Pinot Gris.
- Combine finely grated tomatoes, bay leaves and cinnamon stick, mixing ingredients through thoroughly.
- Cover the pot (over high heat) and bring to a boiling point, occasionally stirring ingredients through thoroughly.
- Reduce to medium heat, stir through ingredients and cover the pot until stew turns into a thick, rich consistency (tasting occasionally).
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