Rabbit stifado

4 servings

180 minutes

Rabbit stifado is a traditional dish of Greek cuisine infused with the aromas of the Mediterranean. It dates back to ancient times when the combination of tender meat and rich spices was considered true gastronomic art. Rabbit, fried to a golden crust, is slowly stewed in a fragrant sauce made from red wine, tomatoes, and spices, absorbing their tangy and sweet notes. The subtle aroma of cinnamon and rosemary gives the dish a warm, deep flavor, while shallots add softness and sweetness. Stifado is perfect for cozy family dinners and pairs well with fresh bread or rice, allowing you to enjoy the rich sauce until the last drop.

Energy value per serving

• Calories: 903.2
• Proteins: 83.2g
• Fats: 45.6g
• Carbohydrates: 32g

Ingredients

• Salt: pinch
• Rabbit: 1 pc
• Ground black pepper: pinch
• Finely chopped garlic: 3 clove
• Red wine: 250 ml
• Red wine vinegar: 40 ml
• Tomatoes: 400 g
• Bay leaf: 3 pc
• Tomato paste: 1 tbsp
• Rosemary: 2 stem
• Ground cinnamon: 1 tsp
• Ground white pepper: pinch
• Shallots: 16 pc
• Olive oil: 3 tbsp

Cooking steps

1. Cut the rabbit into several pieces.

2. Heat oil in a large pot over medium heat. Sprinkle the rabbit with salt and pepper. Place in the pot and fry until golden brown. If the pot is small and all pieces do not fit, fry in batches. Remove.

   Required ingredients:

   • Salt:  pinch
   • Rabbit: 1 piece
   • Ground black pepper:  pinch

3. Add garlic to the pan and sauté for 1 minute. Add wine and bring to a boil while scraping the bottom of the pot with a wooden spatula. Cook the wine until it reduces by half. Add vinegar, finely chopped tomatoes, tomato paste, bay leaf, rosemary, and cinnamon. Season with salt and white pepper. Add meat to the pan and pour enough water to just cover the rabbit. Bring to a boil, then reduce heat to low and simmer covered for 1 hour and 30 minutes or until nearly tender.

   Required ingredients:

   • Finely chopped garlic: 3 cloves
   • Red wine: 250 ml
   • Red wine vinegar: 40 ml
   • Tomatoes: 400 g
   • Bay leaf: 3 pieces
   • Tomato paste: 1 tablespoon
   • Rosemary: 2 stems
   • Ground cinnamon: 1 teaspoon
   • Ground white pepper:  pinch

4. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the onion and cook until golden, then transfer to the rabbit and cook for another 20-30 minutes or until the onion is soft.

   Required ingredients:

   • Olive oil: 3 tablespoons
   • Shallots: 16 pieces

5. Using a slotted spoon, remove the rabbit and onion. Increase the heat to medium-high and simmer the sauce for 25–30 minutes or until reduced by half.

6. Put the meat and onion back in the sauce and heat it up.

   Required ingredients:

   • Rabbit: 1 piece
   • Shallots: 16 pieces