Stifado - rabbit stew
“Transport yourself to the Aegean with this robust recipe.”
- 1 rabbit, cut into 8-10 pieces on the bone (have your butcher do this)
- olive oil
- salt and pepper
- 4 tbsp extra virgin olive oil
- 4 big onions, peeled and thinly sliced
- 4 garlic cloves, sliced
- 2 cinnamon sticks
- 3 fresh bay leaves
- 4 cloves
- salt
- 4 tbsp wine vinegar
- 5 roma tomatoes, chopped
- 300ml shiraz
- 200ml port
- a little water
- chopped parsley to finish
Traditional Greek food is very simple. It relies on really fresh, quality ingredients such as nuts, honey, fish and seafood, sheep and goat cheeses, vegetables, lamb, chicken and game, herbs and wild greens. Wonderful, robust flavours.
Method
In a heavy-based pan, brown the rabbit pieces all over in olive oil and season with salt and pepper. Set aside and tip out the oil.
In the same pan, cook the onions over a medium heat in the extra virgin olive oil until soft and golden brown, adding the garlic towards the end.
Add the cinnamon, bay, cloves, salt and vinegar. After a minute when the vinegar has reduced, add the rabbit, tomatoes, wine and port and a splash of water. Turn to very low heat, cover and cook very gently for about 2 hours or until very soft. Rest the meat and serve garnished with a little chopped parsley.
Serves 4