Rabbit stifado with baked potatoes

6 servings

120 minutes

Rabbit stifado with baked potatoes is a true embodiment of Greek gastronomy, rich in aromas and depth of flavor. This dish has roots in traditional cuisine where braising meat in tomato sauce with wine and spices transforms it into incredibly tender and juicy. Rabbit meat absorbs the rich flavors of shallots, garlic, and tomatoes, while the addition of mustard and aromatic herbs gives the dish a special spiciness. Potatoes baked with rosemary and olive oil complement the meat with their crispy crust and tender texture inside. Stifado should be served hot, generously sprinkled with fresh parsley to highlight its freshness and aroma. This is not just dinner — it's a gastronomic journey to sunny Greece where every detail of the dish holds the warmth and comfort of the Mediterranean coast.

Energy value per serving

• Calories: 519.8
• Proteins: 55g
• Fats: 27.5g
• Carbohydrates: 11.7g

Ingredients

• Rabbit: 1.5 kg
• Shallots: 300 g
• Garlic: 5 clove
• Dry white wine: 100 ml
• Grainy mustard: 3 tsp
• Olive oil: 2 tbsp
• Tomatoes in their own juice: 150 g
• Chopped parsley: to taste
• Pink pepper: to taste
• Black peppercorns: to taste
• Ground red pepper: 1 tsp
• Dried thyme: to taste
• Dried rosemary: to taste

Cooking steps

1. Chop the rabbit into pieces.

   Required ingredients:

   • Rabbit: 1.5 kg

2. Fry pieces of rabbit in olive oil over high heat until golden brown, about 7 minutes.

   Required ingredients:

   • Rabbit: 1.5 kg
   • Olive oil: 2 tablespoons

3. In a deep skillet, sauté halved shallots and coarsely chopped garlic in olive oil.

   Required ingredients:

   • Shallots: 300 g
   • Garlic: 5 clove
   • Olive oil: 2 tablespoons

4. Pour in the wine and let it evaporate by about half.

   Required ingredients:

   • Dry white wine: 100 ml

5. Add tomatoes, spices, mustard, salt.

   Required ingredients:

   • Tomatoes in their own juice: 150 g
   • Grainy mustard: 3 teaspoons
   • Chopped parsley:  to taste
   • Pink pepper:  to taste
   • Black peppercorns:  to taste
   • Ground red pepper: 1 teaspoon
   • Dried thyme:  to taste
   • Dried rosemary:  to taste

6. Add pieces of rabbit, mix, and add hot boiled water so that the meat is almost covered with sauce.

   Required ingredients:

   • Rabbit: 1.5 kg

7. Cook for 1 hour and 15 minutes.

   Required ingredients:

   • Rabbit: 1.5 kg

8. Wash the potatoes, dry them, make incomplete cuts on one side at a distance of 0.5 cm.

   Required ingredients:

9. Line the baking dish with parchment, placing the potatoes cut side up.

10. Salt, sprinkle with rosemary, and drizzle with olive oil.

    Required ingredients:

    • Dried rosemary:  to taste
    • Olive oil: 2 tablespoons

11. Bake for 50 minutes.

12. Serve the rabbit with potatoes, sprinkled with parsley.

    Required ingredients:

    • Chopped parsley:  to taste