Savory Mediterranean Rabbit Stifado
Rabbit Stifado is a delightful, hearty dish hailing from the Mediterranean cuisine, perfect for special occasions or a comforting family dinner. Unlike its beef counterpart, this version showcases the tender, flavorful meat of the rabbit, which absorbs the rich, aromatic herbs and spices used in the cooking process. Marinated in red wine vinegar and simmered with earthy allspice, sweet pearl onions, and a hint of cinnamon, this dish promises a burst of flavor in every bite. Served best with freshly made fries to soak up the delicious sauce, Rabbit Stifado evokes the warmth of traditional Greek cooking and is sure to impress your guests.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Rabbit
1 large (about 3 1/2 pounds) (jointed)
Bay leaves
2 (whole)
Red wine vinegar
4 tablespoons (balsamic also works nicely)
Olive oil
1/2 cup (divided)
Tomato paste
2 tablespoons (none)
Sugar
1/3 teaspoon (none)
Garlic cloves
4 (roughly chopped)
Cinnamon stick
1 small (about 3-inch length) (whole)
Whole allspice
4 (whole)
Rosemary
1 sprig (whole)
Red wine
2/3 cup (none)
Hot water
1 1/4 cups (none)
Salt
to taste (none)
Black pepper
to taste (none)
White pearl onions
1 1/2 lbs (peeled and left whole)
Instructions
1
Begin by rinsing the rabbit pieces thoroughly under cold water. In a mixing bowl, combine the rabbit pieces with bay leaves and red wine vinegar. Mix well to ensure the rabbit is coated, then cover and allow to marinate in the refrigerator for at least 2 hours, or preferably overnight for maximum flavor. Once marinated, remove the rabbit pieces from the marinade and pat them dry with kitchen paper.
2
In a large saucepan, heat half of the olive oil over medium-high heat. When the oil is hot, add the rabbit pieces and sauté them until they are nicely browned on all sides, about 8-10 minutes.
3
Once browned, stir in the tomato paste, bay leaves from the marinade, sugar, chopped garlic, cinnamon stick, allspice, rosemary sprig, red wine, and hot water. Season the mixture generously with salt and black pepper to taste.
4
Bring the sauce to a boil while stirring to combine all ingredients, then reduce the heat to low. Cover the saucepan and let it simmer gently for about 1 hour, allowing the rabbit to become tender and flavorful.
5
While the rabbit is cooking, prepare the pearl onions. In a separate frying pan, heat the remaining olive oil over medium heat. Add the peeled pearl onions and sauté gently, stirring occasionally, until they are golden brown all over, approximately 15 minutes.
6
After the rabbit has been simmering for 1 hour, carefully add the sautéed onions, along with the oil from the frying pan, to the saucepan. Stir gently to combine, cover, and continue to simmer for an additional 15 minutes.
7
Before serving, remove the cinnamon stick, allspice berries, and rosemary sprig from the dish. Serve the Rabbit Stifado hot with a side of crispy homemade fries or your favorite starch to enjoy the sumptuous sauce.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Mediterranean Rabbit Stifado?
It is a hearty Mediterranean stew featuring tender rabbit meat simmered with pearl onions, red wine, and aromatic spices like cinnamon and allspice.
How much rabbit do I need for this recipe?
The recipe calls for one large rabbit, approximately 3.5 pounds, which should be jointed into pieces.
How long should I marinate the rabbit?
The rabbit should be marinated for at least 2 hours, though letting it sit overnight in the refrigerator is preferred for maximum flavor.
What are the main components of the marinade?
The rabbit is marinated in a mixture of red wine vinegar and bay leaves.
Can I use balsamic vinegar instead of red wine vinegar?
Yes, balsamic vinegar also works nicely as a substitute for red wine vinegar in this recipe.
How do I prepare the rabbit before browning?
Rinse the pieces under cold water, marinate them, and then pat them dry with kitchen paper before cooking.
How long does it take to brown the rabbit pieces?
The rabbit should be sautéed in olive oil for about 8-10 minutes until nicely browned on all sides.
What spices are used in the Mediterranean Rabbit Stifado?
The sauce is flavored with bay leaves, a cinnamon stick, whole allspice berries, and a fresh rosemary sprig.
What type of onions are best for Stifado?
White pearl onions are traditional; you will need about 1.5 pounds, peeled and left whole.
How many garlic cloves does this recipe require?
The recipe uses 4 garlic cloves that should be roughly chopped.
Why is sugar added to the sauce?
A small amount (1/3 teaspoon) of sugar is added to balance the flavors of the tomato paste and wine.
How much liquid is used for the simmering sauce?
The sauce uses 2/3 cup of red wine and 1.25 cups of hot water.
How long does the rabbit simmer initially?
The rabbit should simmer gently on low heat for approximately 1 hour before adding the onions.
How should the pearl onions be prepared?
They should be sautéed gently in olive oil for about 15 minutes until they turn golden brown.
When do I add the pearl onions to the pot?
Add the sautéed onions and their cooking oil to the saucepan after the rabbit has already simmered for one hour.
How long is the final cooking time after adding onions?
Once the onions are added, cover and simmer the dish for an additional 15 minutes.
What should I remove from the pot before serving?
Be sure to remove the cinnamon stick, whole allspice berries, and the rosemary sprig.
What is the recommended side dish for Rabbit Stifado?
It is best served with freshly made fries, which are perfect for soaking up the flavorful sauce.
How much olive oil is used in total?
The recipe requires 1/2 cup of olive oil, divided between browning the meat and sautéing the onions.
Does the recipe use tomato sauce or paste?
It uses 2 tablespoons of tomato paste to create a rich, concentrated base for the sauce.
Is this recipe considered traditional Greek cuisine?
Yes, Rabbit Stifado is a classic traditional Greek dish known for its warmth and comfort.
How many allspice berries are needed?
You should use 4 whole allspice berries for the sauce.
What size cinnamon stick is required?
A small cinnamon stick, approximately 3 inches in length, is used.
How should the rabbit be cut?
The rabbit should be jointed, meaning it is cut into manageable pieces rather than left whole.
Can I use dry rosemary if fresh is unavailable?
While a fresh sprig is recommended, you can substitute with a small amount of dried rosemary if necessary.
Is the rabbit rinsed before or after marinating?
The rabbit is rinsed under cold water at the very beginning, before being placed in the marinade.
What is the texture of the meat in this dish?
The rabbit meat becomes tender and succulent as it absorbs the rich herbs and spices during the long simmering process.
How do I prevent the onions from falling apart?
Sautéing them separately until golden before adding them to the stew helps them maintain their shape.
What kind of heat should be used for simmering?
The dish should be simmered on low heat to allow the meat to tenderize without boiling too vigorously.
How many bay leaves are used in the recipe?
A total of 2 bay leaves are used, initially in the marinade and then transferred to the cooking pot.