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Rabbit Stew – Kouneli Stifado

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Stifado is a traditional and hearty Greek rabbit stew.  The recipes vary depending where you’re at in Greece, but my favorite is a Zakynthian style with flavors of cinnamon and allspice

INGREDIENTS

  • 1 rabbit – cut into pieces
  • 10-12 pearl onions
  • 3 cloves garlic diced
  • 1 cup red wine
  • 2 cups Chicken broth
  • 1 cinnamon stick
  • 4-5 allspice (optional)
  • 1 can tomato sauce/puree
  • 1 tbsp red wine vinegar
  • Olive Oil
  • Bay Leaf
  • Salt and Pepper to taste

INSTRUCTIONS

  1. In a deep pan or pot, heat some olive oil
  2. Season the rabbit with salt and pepper and brown the outsides 2-3 mins
  3. After you’ve developed some color, add the pearl onions and garlic and continue cooking 2-3 mins
  4. Deglaze the pan with red wine and tomato sauce
  5. Add enough chicken broth to barely cover the rabbit and add the red wine vinegar, bay leaves, cinnamon, and allspice.
  6. Drizzle with a little olive oil
  7. Bring up to temperature and reduce to a simmer
  8. Cover and let simmer for approximately 1 hour, checking every once in a while and mixing as necessary
  9. Remove the lid and let reduce until the sauce thickens a bit

NOTES

  • This dish is traditional, simple and delicious.  This recipe is also traditionally make with beef.

 

George Christidis