Best 3 Rabbit Greek Recipes

**Discover the Delights of Greek Rabbit: A Culinary Journey through Traditional and Modern Recipes**

Greek rabbit, also known as stifado, is a hearty and flavorful dish that showcases the culinary heritage of Greece. This classic stew features tender rabbit meat braised in a rich tomato-based sauce, infused with aromatic spices and fresh herbs. With its origins in the Peloponnese region, stifado has become a beloved dish across the country, enjoyed in homes and tavernas alike. This article presents a collection of Greek rabbit recipes that capture the essence of this beloved dish, ranging from traditional variations to innovative takes that add a contemporary twist.

**Traditional Greek Rabbit (Stifado):**
Experience the authentic flavors of Greek rabbit with this classic recipe. Slow-cooked rabbit meat and small onions are lovingly braised in a luscious tomato sauce, perfumed with red wine, cinnamon, bay leaves, and a hint of orange zest. The result is a comforting and deeply satisfying dish that embodies the rustic charm of Greek home cooking.

**Modern Greek Rabbit with Artichoke Hearts:**
Embark on a culinary adventure with this modern interpretation of Greek rabbit. Tender rabbit meat is paired with artichoke hearts, creating a delightful combination of textures and flavors. The artichokes add a subtle sweetness and a delicate crunch, complementing the savory rabbit and the aromatic sauce. This recipe promises a unique and unforgettable dining experience.

**Greek Rabbit with Ouzo and Feta Cheese:**
Indulge in the rich and robust flavors of this Greek rabbit variation. Ouzo, a traditional Greek anise-flavored spirit, adds a distinctive depth of flavor to the braising liquid, creating a complex and intriguing sauce. Crumbled feta cheese sprinkled on top adds a salty and tangy touch, completing this delectable dish.

**Greek Rabbit with Lemon and Oregano:**
Experience the vibrant and refreshing flavors of this Greek rabbit recipe. Fresh lemon juice and zest brighten up the sauce, while oregano adds a distinctly Mediterranean aroma. The combination of citrus and herbs brings a lively and zesty character to this classic dish, making it perfect for a light and flavorful meal.

**Greek Rabbit with Mushrooms and Thyme:**
Explore the earthy and umami-rich flavors of this Greek rabbit variation. Sautéed mushrooms add a savory and meaty dimension to the stew, while fresh thyme infuses it with a delicate herbal fragrance. This recipe offers a hearty and satisfying meal that celebrates the bounty of nature's ingredients.

**Greek Rabbit with Sun-Dried Tomatoes and Olives:**
Delight in the vibrant Mediterranean flavors of this Greek rabbit recipe. Sun-dried tomatoes bring a sweet and tangy note to the sauce, while briny olives add a salty and savory touch. This recipe captures the essence of Greek cuisine, combining bold flavors and textures into a harmonious and unforgettable dish.

These Greek rabbit recipes offer a tantalizing journey through the culinary traditions and innovations of Greece. Whether you prefer the classic simplicity of traditional stifado or are intrigued by the creative twists of modern variations, you're sure to find a recipe that suits your palate and inspires you to bring the authentic flavors of Greece into your kitchen.

Let's cook with our recipes!

ROASTED RABBIT WITH OLIVES AND FETA

Roasted Rabbit With Olives and Feta image

Rabbit is mild and just a little earthy tasting, with silky meat that stays moist if you take care not to overcook it. Here it's quickly roasted with olives, lemon and feta cheese, which melts into a creamy pan sauce to spoon on top. Try to find French feta, which is softer and mellower than its assertive Greek and Bulgarian cousins. While the recipe calls for white wine, you can also make this dish with a light-bodied red. Serve it with crusty bread for scooping up the good, savory sauce.And if you must, yes, you can substitute chicken for the rabbit. Just increase the roasting time, before you add the feta, by 10 minutes.

Provided by Melissa Clark

Categories dinner, main course

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 12

Ingredients

1 3-pound rabbit, cut into 8 pieces (your butcher can do this)
1 tablespoon chopped fresh rosemary
2 teaspoons chopped fresh oregano
6 garlic cloves, crushed and peeled
2 teaspoons kosher salt, more to taste
1/2 teaspoon black pepper
1/2 cup white wine, not too dry, such as riesling
1 tablespoon extra-virgin olive oil
5 thin slices lemon, seeded
1/4 cup pitted kalamata olives, halved
4 tablespoons unsalted butter, cut into pieces
4 ounces feta cheese, preferably French, crumbled

Steps:

Place rabbit pieces in a large bowl and toss with rosemary, oregano, garlic, salt and pepper. Cover loosely with plastic wrap and let stand at room temperature for 1 hour.
Heat oven to 400 degrees. In a small saucepan over medium heat, simmer wine until reduced by half.
Heat oil in a large skillet over medium-high heat. Add rabbit pieces and garlic in a single layer and cook until meat is golden brown, 3 to 4 minutes a side. (If the garlic gets too dark before the rabbit is finished browning, put the garlic on top of the rabbit to keep it from cooking more.)
Put lemon slices, olives and half the butter into the pan. Pour in reduced wine. Cover and transfer to oven for 5 minutes. Uncover and scatter feta over top. Continue cooking until rabbit is just cooked through, 5 to 10 minutes more. Stir in remaining butter and more salt if needed, and serve.

Nutrition Facts : @context http, Calories 732, UnsaturatedFat 17 grams, Carbohydrate 12 grams, Fat 41 grams, Fiber 3 grams, Protein 74 grams, SaturatedFat 18 grams, Sodium 1166 milligrams, Sugar 3 grams, TransFat 0 grams

RABBIT STIFADO

Rabbit Stifado image

Most people are familiar with beef stifado but, traditionally, this wonderful dish is made with rabbit or wild hare. In my opinion, the rabbit version is far better than the beef.

Provided by evelynathens

Categories One Dish Meal

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 large rabbit, jointed (approximately 3 1/2 pounds)
2 bay leaves
4 tablespoons red wine vinegar (balsamic also works nicely)
1/2 cup olive oil
2 tablespoons tomato paste
1/3 teaspoon sugar
4 garlic cloves, roughly chopped
1 small cinnamon stick (about a 3-inch length)
4 whole allspice
1 sprig rosemary
2/3 cup red wine
1 1/4 cups hot water
salt and black pepper
1 1/2 lbs white pearl onions, peeled, left whole

Steps:

Rinse the rabbit pieces and place them in a mixing bowl together with the bay leaves and vinegar; mix well and leave to marinate for at least 2 hours, or overnight; remove the rabbit from the marinade and pat dry with kitchen paper.
Heat half of the olive oil in a large saucepan until hot, add the rabbit and fry the pieces until quite brown on all sides; add the tomato paste, bay leaves (left over from the marinade), sugar, garlic, spices, wine and the hot water.
Season with salt and pepper.
Bring to the boil mixing well then reduce the heat, cover and simmer for about 1 hour.
Meanwhile, heat the remaining olive oil in a frying pan; add the onions and sauté gently for 15 minutes stirring occasionally, until golden all over; after the rabbit has been cooking for 1 hour, add the onions and oil from the frying pan to the saucepan; combine, then re-cover and simmer for a further 15 minutes; fish out the cinnamon stick, allspice berries and rosemary sprig.
Note: This can be served with pasta, noodles, rice or oven-roasted potatoes, but my personal favourite is homemade french-fries, which taste delicious dunked in the spicy sauce.

Nutrition Facts : Calories 355.6, Fat 27.2, SaturatedFat 3.8, Sodium 76.3, Carbohydrate 19.9, Fiber 3.3, Sugar 8.8, Protein 2.5

SLOW ROASTED RABBIT

Slow Roasted Rabbit image

Great for dinner, served with rice and homemade bread.

Provided by Jane T.

Categories Meat and Poultry Recipes Game Meats Rabbit

Time 1h50m

Yield 4

Number Of Ingredients 11

Ingredients

1 (3 pound) rabbit, cleaned and cut into pieces
1 ¾ teaspoons salt
1 tablespoon ground black pepper
¼ cup vegetable oil
4 teaspoons white sugar
1 onion, chopped
¾ cup ketchup
1 clove garlic, chopped
1 tablespoon paprika
1 ½ tablespoons Worcestershire sauce
1 cup water

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Season the rabbit with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the rabbit pieces and brown on all sides. Place in a 9x13 inch baking dish. In a medium bowl, combine the sugar, onion, ketchup, garlic, paprika, Worcestershire sauce and water; pour over the rabbit.
Bake uncovered for 90 minutes in the preheated oven, basting frequently. Meat should be very tender when done.

Nutrition Facts : Calories 625.9 calories, Carbohydrate 21.5 g, Cholesterol 174.7 mg, Fat 31.2 g, Fiber 1.7 g, Protein 63.5 g, SaturatedFat 7.3 g, Sodium 1683.8 mg, Sugar 16.4 g

Tips:

Use a large pot: Rabbit can be tough, so it's important to use a large pot that will allow the meat to cook evenly.
Brown the rabbit: Before you add the rabbit to the pot, brown it in a little oil. This will help to seal in the juices and give the meat a nice flavor.
Add plenty of vegetables: Vegetables add flavor and nutrients to the stew. Use a variety of vegetables, such as carrots, celery, onions, potatoes, and tomatoes.
Use a good quality wine: The wine you use in the stew will add a lot of flavor, so it's important to use a good quality wine. A dry white wine or a red wine that is not too heavy are both good choices.
Simmer the stew for a long time: Rabbit is a tough meat, so it needs to be simmered for a long time until it is tender. Simmer the stew for at least 2 hours, or until the meat is falling off the bone.

Conclusion:

Rabbit stew is a delicious and hearty dish that is perfect for a cold winter night. It is easy to make and can be tailored to your own taste. With a little planning and preparation, you can make a rabbit stew that will impress your family and friends.