Rabbit Stifado
A hearty Greek stew featuring tender rabbit pieces, sweet carrots, and pearl onions simmered in a rich, dark tomato-wine sauce. Perfect for a cozy dinner.
- Total time
- 120 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
- 2.5 lb rabbit, cut into pieces
- 1 lb pearl onions, peeled
- 3 medium carrots, sliced
- 3 tbsp tomato paste
- 1 cup red wine
- 3 tbsp olive oil
- 2 leaf bay leaves
- 1 stick cinnamon stick
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Season rabbit pieces with salt and pepper. Heat olive oil in a large pot over medium-high heat.
- 2
Brown rabbit pieces on all sides, about 5-7 minutes. Remove and set aside.
- 3
In the same pot, add pearl onions and carrots. Sauté for 5 minutes until slightly softened.
- 4
Stir in tomato paste and cook for 1 minute. Pour in red wine, scraping up any browned bits.
- 5
Return rabbit to the pot. Add bay leaves and cinnamon stick. Cover and simmer on low for 1.5 hours.
- 6
Uncover and simmer for another 15-20 minutes until sauce thickens. Adjust seasoning and serve.
Tools you’ll need
- large pot or Dutch oven
- wooden spoon
- measuring cups and spoons
- knife and cutting board
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