Dinner ideas

Rabbit stifado

2H 35M



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.

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


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