Ingredients for Rabbit Stifado
- Rabbit
- 3 bay leaves
- Red Wine Vinegar
- 1/2 cup olive oil
- 2 tbsp tomato paste
- 1 tsp sugar
- Garlic Cloves
- Cinnamon Stick
- Whole Allspice
- Rosemary
- Red Wine
- 1 cup hot water
- Salt And Black Pepper
- White Pearl Onions
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How to Make Rabbit Stifado
- Rinse 1.5 lbs of rabbit pieces and place them in a mixing bowl with 2 bay leaves and 1/2 cup red wine vinegar.
- Mix well and marinate for at least 2 hours, or preferably overnight in the refrigerator.
- Remove the rabbit from the marinade, reserving the marinade, and pat dry with kitchen paper.
- Heat 1/4 cup olive oil in a large saucepan over medium-high heat. Add the rabbit and brown the pieces evenly on all sides.
- Add 2 tbsp tomato paste, 1 bay leaf, 1 tsp sugar, 2 minced cloves garlic, 1 tsp dried oregano, 1/2 tsp ground cinnamon, 6 allspice berries, 1 sprig fresh rosemary, 1/2 cup dry red wine, and 1 cup hot water to the saucepan.
- Season generously with salt and pepper to taste.
- Bring to a boil, stirring well. Reduce heat to low, cover, and simmer for 1 hour.
- Meanwhile, heat the remaining 1/4 cup olive oil in a frying pan over medium heat.
- Add 2 large onions, thinly sliced, and sauté gently for 15 minutes, stirring occasionally, until golden brown.
- After the rabbit has simmered for 1 hour, add the sautéed onions and their oil to the saucepan.
- Stir to combine, cover, and simmer for a further 15 minutes.
- Remove and discard the cinnamon stick, allspice berries, and rosemary sprig before serving. Serve hot with crusty bread to soak up the delicious sauce.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
35g
Fat
19g
Carbs
6g
