Greek rabbit stifado (Rabbit stew)


  • Rabbit 1 1/2 kg
  • Onions 3 items finely chopped
  • Garlic 3 cloves finely chopped
  • Bay leaves 3 items
  • Cloves 3-4 items
  • Cinnamon 1 stick
  • Allspice 3 grains
  • White wine 1/2 cup
  • Vinegar 1/2 cup
  • Small shallots 1 kg
  • Olive oil 1 cup
  • Tomato paste 3 full tablespoons
  • Sweet paprika 1 level teaspoon
  • Salt - pepper
  • Water


The night before cooking rinse and cut the rabbit into pieces,place it in a big bowl together with the finely chopped onions,the finely chopped garlic,the bay leaves,the cloves,the cinnamon,the allspice grains and the pepper.Add the wine,the vinegar and the 2 cups of water,mix all the ingredients,refrigerate it and leave to marinate overnight,meanwhile place the small shallots in a deep pan covered with water and leave them overnight too.The next day you will peel them easier.Remove the rabbit from the marinate and remove the spices and seasonings with some kitchen paper.In a wide pan add 1 1/2 glass of water,bring to a boil and add the rabbit,turn the heat down to medium low and simmer until the water evaporates.Add half of the olive oil and the paprika and fry the boiled and tender rabbit pieces until quite brown on all sides.Add the tomato paste and a little water stirring constantly until it evaporates,simmer at low heat.Heat the remaining olive oil in frying pan until hot,add the peeled shallots and saute until golden,then add them to the pan with the rabbit.Add a little water just to cover the shallots and the rabbit,season with salt,cover the pan and simmer.The food should simmer in the sauce.Turn off the heat,remove the pan from the heat and let it slightly cool.Enjoy it.


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