- 1 kg rabbit or hare cut in large portions
- 3 garlic cloves finely chopped
- 1 cup olive oil
- 2 kg baby shallot onions
- 3 cups tomato passata
- 1 tbsp tomato paste
- 1 cup dry white wine
- a pinch of sugar
- 3 bay leaves
- 1 tsp nutmeg
- 2 tbsp vinegar
- salt and pepper
Cut the rabbit in large portions
Boil the onions for 1 -2 minutes.
Sauté the rabbit
For the marinade
- 1 1/2 cups dry white wine
- 2/3 cup vinegar
- 1 tsp thyme
- 1 tsp rosemary
- 1 big onion, sliced
- 1/2 cup olive oil
- 6 bay leaves
- 2 garlic cloves, finely chopped
- a pinch of salt
- Wash the rabbit cut in portions and put it in a large bowl with a cover.
- Combine all ingredients for the marinade and marinate the rabbit overnight.
- The following day, peel the onions in cold water in order to avoid ... tears!
- Put the onions in boiling water for 1 - 2 minutes. Then remove and strain.
- In a large pan, heat the olive oil and sauté the onions a few at a time. Then remove and strain.
- In the same pan, sauté the rabbit which you have washed after removing it from the marinade.
- Add the garlic and and the wine once the meat has been sautéed.
- Add the sugar, the bay leaves, the nutmeg, salt and pepper, the tomato paste, the tomato passata and a glass of water. Cook over low heat for about an hour. If necessary add some more water.
- Add the baby shallot onions and cook over low heat for 45-50 minutes
Traditionally Greek rabbit stifado is served with orzo pasta, rice, hilopittes (egg pasta) or chip potatoes. For the cold winter days, serve with creamy mashed potatoes for a warming and hearty meal that will take the chill out of any evening.