Recipe

Rabbit stifado

Mar 31, 1976 2:00pm
  • 2 hrs 35 mins cooking
  • Serves 4
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Ingredients

Rabbit stifado
  • 1.4 kilogram whole rabbit
  • 2/3 cup (160ml) dry red wine
  • 1/3 cup (80ml) red wine vinegar
  • 2 clove garlic, crushed
  • 3 dried bay leaves
  • 1 cinnamon stick
  • 6 cloves
  • 1 tablespoon light brown sugar
  • 2 teaspoon oregano
  • 1/2 teaspoon ground allspice
  • 800 gram baby brown onions
  • 1/4 cup (60ml) olive oil
  • 2 tablespoon tomato paste
  • 1 litre water
  • 2 tablespoon fresh flat-leaf parsley, coarsely chopped

Method

Rabbit stifado
  • 1
    Chop rabbit into eight even-sized pieces. Combine rabbit, wine, vinegar, garlic, bay leaves, cinnamon, cloves, sugar, oregano and allspice in large bowl. Cover; refrigerate 3 hours or overnight.
  • 2
    Peel onions, leaving root ends intact. Heat oil in large saucepan; cook onions, stirring, over medium heat, until softened. Remove from pan.
  • 3
    Remove rabbit from marinade; reserve marinade. Cook rabbit in same heated pan, in batches, until browned. Remove from pan.
  • 4
    Return rabbit and onions to pan with paste, the water and reserved marinade; bring to the boil. Reduce heat; simmer, uncovered, over low heat, about 2 hours or until sauce has thickened.
  • 5
    Season to taste. Serve topped with parsley.

Notes

Ask the butcher to chop the rabbit into pieces for you.

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