greek rabbit stew recipe kouneli stifado.

Greek rabbit stew recipe (kouneli stifado)

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Greek rabbit stew recipe (kouneli stifado)

5 from 2 votes
Recipe by Me To Mati #passionfood Course: MainCuisine: GreekDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

1

hour 

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 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.rabbit stew
  • 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.greek stew recipes
  • 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.kouneli stifado
  • 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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