Recipe for Stifado – Greek Style Rabbit
Stifado is such a strong part of Greek cooking. Don’t be afraid to add extra olive oil, as this moistens the rabbit, which is braised slowly until it is about to fall off the bone.
- 4 ½ pounds of rabbit
- 3 pounds small or pearl onions
- 2 cups olive oil
- 1 bulb garlic
- 1 -2 cups vinegar
- 1lb.10 oz. tomatoes or 1/2 tablespoon tomato paste
- 2 -3 bay leaves
- 1 sprig rosemary
How to Make Greek Rabbit Stew:
Cut the rabbit in pieces. Place in a bowl, sprinkle with vinegar and let soak for about 2 hours.
Heat the olive oil. Wipe the rabbit pieces dry, then fry and put in a stewing pot.
Add the tomato paste or tomatoes, strained through a colander, the vinegar cloves of one whole garlic bulb, the bay leaves, rosemary, salt, pepper, 2 cups of water and the frying pan oil.
Let the meal cook for about 45 minutes.
In the remaining oil, fry the onions, already peeled and washed, then pour them into the stewing rabbit.
Cover the pot and let the meal cook slowly until only very little sauce remains.
This post was written by GreekBoston.com