Rabbit Stifado
⏳ Time
3 hours
🥕 Ingredients
14
🍽️ Servings
4
Description
Rabbit Stifado
Ingredients
- Salt - a pinch
- Rabbit - 1 piece
- Ground Black Pepper - a pinch
- Minced garlic - 3 cloves
- Red Grape Juice - 8 fl oz
- Red Wine Vinegar - 1 fl oz
- Tomatoes - 14.1 oz
- Bay leaf - 3 pieces
- Passata Tomato Sauce - 1 tablespoon
- Rosemary - 2 sprigs
- Ground Cinnamon - 1 teaspoon
- White Pepper (whole) - a pinch
- Shallot - 16 pieces
- Olive Oil - 3 tablespoons
Step by Step guide
Step 1
Cut the rabbit into several pieces.
Step 2
Heat the oil in a large pot over medium heat. Sprinkle the rabbit with salt and pepper. Place it in the pot and fry until golden brown. If the pot is small and all the pieces do not fit, fry in batches. Remove from the pot.
Step 3
Add the garlic to the pan and sauté for 1 minute. Add the wine and bring to a boil, scraping the bottom of the pot with a wooden spatula. Cook the wine until it has reduced by half. Add the vinegar, chopped tomatoes, tomato paste, bay leaves, rosemary, and cinnamon. Season with salt and white pepper. Return the meat to the pan and add enough water to just cover the rabbit. Bring to a boil, then reduce the heat to low and simmer covered for 1 hour and 30 minutes or until nearly tender.
Step 4
Heat 1 tablespoon of oil in a large skillet over medium heat. Add the shallots and cook until golden brown, then transfer to the rabbit and cook for another 20–30 minutes or until the shallots are soft.
Step 5
Using a slotted spoon, remove the rabbit and shallots. Increase the heat to medium-high and cook the sauce for 25–30 minutes or until it has reduced by half.
Step 6
Return the meat and shallots to the sauce and heat through.
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