Rabbit Stifado
6 servings
150 minutes
Rabbit stifado is a traditional dish of Greek cuisine filled with the aromas of the Mediterranean and the warmth of home. It originates from Greece, where slow-cooking meat with vegetables and spices has become an art. Rabbit meat soaked in wine, tomatoes, and a mix of fragrant herbs gains tenderness and rich flavor. The vegetables add a light sweetness to the dish while the spices provide depth. Stifado pairs perfectly with bread or a rice garnish, allowing one to enjoy its rich sauce. It is not just food; it is a journey to sunny Greek villages where every recipe holds centuries-old traditions. An ideal dish for a cozy family dinner or festive gathering, it offers warmth and flavor as if infused with sea breeze and gentle sunshine.
1
Cut the rabbit into pieces. Add a teaspoon of salt and a teaspoon of pepper and set the meat aside.
- Rabbit: 1.4 kg
- Sea salt: 2 teaspoons
- Ground black pepper: 2 teaspoons
2
Heat olive oil in a large pot over medium heat and add onion and garlic, sautéing until lightly browned at the edges, about 20 minutes, stirring every 5 minutes.
- Onion: 1 piece
- Garlic: 6 cloves
- Olive oil: 0.3 glass
3
Add rabbit meat, mix well and fry on all sides for about 10 minutes.
- Rabbit: 1.4 kg
4
Add tomatoes, tomato paste, vegetable broth, vinegar, wine, carrots, celery, oil, dried herbs and spices, and the remaining salt and pepper. Stir and bring the mixture to a boil. Reduce the heat and cover.
- Tomatoes: 5 piece
- Tomato paste: 1.5 tablespoon
- Water: 1 glass
- Vinegar: 0.3 glass
- Wine: 0.5 glass
- Carrot: 3 pieces
- Celery: 2 stems
- Butter: 2 tablespoons
- Oregano: 1 teaspoon
- Fresh oregano leaves: 1 teaspoon
- Sea salt: 2 teaspoons
- Ground black pepper: 2 teaspoons
- Black allspice: 0.5 teaspoon
- Bay leaf: 3 pieces
- Cinnamon: 0.3 teaspoon
5
Cook the rabbit meat for two and a half to three hours until it is tender and pulls away from the bone.