Name: Rabbit stifado
Cook time: 155 min
Total time: 155 min
Yield: 4
Ingredients: 1.4 kilogram whole rabbit; 2/3 cup (160ml) dry red wine; 1/3 cup (80ml) red wine vinegar; 2 clove garlic, crushed; 3 dried bay leaves; 1 cinnamon stick; 6 cloves; 1 tablespoon light brown sugar; 2 teaspoon oregano; 1/2 teaspoon ground allspice; 800 gram baby brown onions; 1/4 cup (60ml) olive oil; 2 tablespoon tomato paste; 1 litre water; 2 tablespoon fresh flat-leaf parsley, coarsely chopped

Ingredients

1.4 kilogram whole rabbit

2/3 cup (160ml) dry red wine

1/3 cup (80ml) red wine vinegar

2 clove garlic, crushed

3 dried bay leaves

1 cinnamon stick

6 cloves

1 tablespoon light brown sugar

2 teaspoon oregano

1/2 teaspoon ground allspice

800 gram baby brown onions

1/4 cup (60ml) olive oil

2 tablespoon tomato paste

1 litre water

2 tablespoon fresh flat-leaf parsley, coarsely chopped

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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