Greek Rabbit Stew Recipes

GREEK RABBIT STEW RECIPE (KOUNELI STIFADO)

Steps:

• Wash rabbit meat thoroughly and cut into serving pieces.
• Apply salt, pepper and flour to cut rabbit pieces, mixing through thoroughly.
• The addition of flour assists when browning rabbit (caramelising).
• Add olive oil to a shallow pot (allow oil to heat up), browning rabbit meat until meat is caramelised.
• Remove meat (setting aside) and in the same shallow pot add garlic cloves, whole onions and quarter cut onions stirring through thoroughly and transferring all contents from small pot into a large pot once onions have caramelised.
• Add browned rabbit meat into the large pot (over high heat) and add 1 cup of good dry white wine such as Sauvignon Blanc, Pinot Grigio or Pinot Gris.
• Combine finely grated tomatoes, bay leaves and cinnamon stick, mixing ingredients through thoroughly.
• Cover the pot (over high heat) and bring to a boiling point, occasionally stirring ingredients through thoroughly.
• Reduce to medium heat, stir through ingredients and cover the pot until stew turns into a thick, rich consistency (tasting occasionally).

GREEK RABBIT STEW. KOUNELI STIFADO

Steps:

• Cut up the rabbits and cut into serving pieces. Be sure to include little bits, like the belly flaps, the front legs, the kidneys and such; they become yummy surprises in the finished stew. Salt the rabbit pieces well and set aside for 30 minutes.
• Heat 1/4 cup olive oil in a frying pan and brown the rabbit well. As each piece browns, move it to a brazier or Dutch oven or other heavy, lidded pot. When the rabbit is browned, sauté the onions for 4 to 5 minutes over medium-high heat, until they begin to brown. Add the garlic and sauté for another minute. Sprinkle with salt. Do not let the garlic burn.
• Turn the contents of the frying pan into the brazier or a Dutch oven, then arrange the bay leaves, oregano, allspice berries and cinnamon stick over them.
• In the pan you browned the rabbit and the onions, add the wine, sweet wine, vinegar, stock, tomato paste and grated tomatoes - cut tomatoes in half and run them through your coarsest grater to leave the skins out of your pot. Cook this down over high heat for 3 to 4 minutes, then pour over everything in the pot.
• Cover the pot and bring to a simmer. Cook slowly for 1 hour, then check. It may need up to another hour. You want the rabbit to be just about falling off the bone. You can pull the rabbit meat off the bone, as I do, or just let your guests do that. Grind some black pepper and drizzle some really good olive oil over everything right when you serve.

GREEK RABBIT STEW RECIPE (IN RED WINE SAUCE)

Steps:

• Bring a deep pot over high heat and when it's hot, add the olive oil and the rabbit in one layer (if it doesn't fit in one layer, you will do it in batches). Let the meat brown well from one side, then flip it to brown from the other.
• Remove the meat from the pan, add the onion, the allspice, the bay leaves, and some freshly grated black pepper. Stir until the onion is translucent, then return the meat to the pot and add the wine and the pureed tomatoes. When the pot starts to boil again reduce heat to a slow simmer, cover and cook for 30 minutes.
• After 30 minutes, add the potatoes and the salt. Stir gently and shake the pan to distribute the ingredients evenly. Add enough boiling water (if needed) to almost cover the food, but not completely. Cook for about 1 hour or until the meat and the potatoes are fork tender.

GREEK RABBIT STEW

Steps:

• Cut up rabbits into serving pieces. Use the little bits like kidneys, liver, bellies, etc., too. Salt and set aside 30 minutes, unless already brined.
• Heat 1/4 c olive oil in frying pan and brown rabbit pieces well. Remove pieces to a dutch oven or other heavy, lidded pan.
• Saute onions 4-5 minutes over medium high heat. Add garlic and saute another minute. Sprinkle with salt.
• Place sauted onions and garlic over rabbit pieces in dutch oven, then place allspice berries, cinnamon stick, oregano, and bay leaves on top.
• In frying pan, combine tomatoes, wines, vinegar, stock, and tomato paste. Cook down over high heat for about 4 minutes. Pour over rabbit pieces.
• Cover dutch oven and bring contents to a simmer. Cook slowly 1-2 hours until meat is falling off the bone.
• Serve with freshly ground black pepper and a drizzle of olive oil.