Greek rabbit stew recipe (kouneli stifado) Written by Me To Mati Published on December 9, 2019 in Meat Translate to English Greek Share149TweetPin7YumVibeWhatsAppEmail156 SharesJump to RecipePrint Recipe Pin Print Greek rabbit stew recipe (kouneli stifado) 5 from 2 votes Recipe by Me To Mati #passionfood Course: MainCuisine: GreekDifficulty: Easy Servings4servingsPrep time30minutesCooking time1hour Rabbit 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 oil1 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 wine4 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). Recipe Video Did you make this recipe? Tag @me_to_mati on Instagram Like this recipe? Follow us @me_to_mati on Pinterest Love our recipes? Like us on Facebook Similar recipes you may like Lamb and artichoke stew recipe Lamb fricassee with egg and lemon sauce (Avgolemono) recipe Greek meatballs with beef mince recipe ( Keftedakia recipe ) Greek baked eggplant recipe stuffed with mince,…Share149TweetPin7YumVibeWhatsAppEmail156 Shares Don't miss out!Subscribe To Our NewsletterReceive Yummy Recipes in your inboxInvalid email address Give it a try. You can unsubscribe at any time.Thanks for subscribing!