Rabbit stifado (rabbit stew)
Ingredients (for 4-5 people)
- 1 1/2 kilos rabbit cut into portions
- 2 kilos small onions for stew
- 200 g. extra virgin olive oil (for sautéing and cooking)
- 2 garlic cloves
- 3 allspice berries
- 3 pieces of dried cloves
- 1 cinnamon stick
- 2-3 rosemary sprigs
- 2 tsp. tomato sauce
- 1 shot glass of dry white wine
- 1 shot of vinegar
- freshly ground pepper
We poor half the olive oil in a pot. When heated, add the rabbit portions and sauté until golden brown. Add the wine, let the alcohol evaporate and add water, enough to cover up the meat. Then place the spices in a gauze bag and add them in this way in the pot, so they not to dissolve during the boiling process.
Leave it to boil for 1 hour. At the same time we sauté the onions with the garlic in a pan with the remaining olive oil. Once browned we add them to the boiling pot. After 10 minutes, add the tomato sauce. Together they will cook for an additional 20-30 minutes. Turn off the heat, add the vinegar, remove the pot from the burner and serve.
Good luck and bon appetite!