Best 2 Rabbit With Onions Stifado Recipes
**Experience the Delightful Symphony of Flavors: Discover the Culinary Symphony of Rabbit with Onions Stifado and Its Accompanying Delicacies**
Embark on a culinary journey to the heart of traditional Greek cuisine with the enticing dish of Rabbit with Onions Stifado. This savory casserole, hailing from the Peloponnese region, is a delightful symphony of flavors that will tantalize your taste buds. Succulent rabbit meat is lovingly braised in a rich tomato-based sauce, infused with the aromatic essence of onions, garlic, and a captivating blend of herbs. As the rabbit simmers, it absorbs the vibrant flavors of the sauce, resulting in a tender and flavorful masterpiece.
This article is a comprehensive guide to preparing Rabbit with Onions Stifado, along with an array of delectable side dishes that will elevate your dining experience. From the classic Greek salad, Horiatiki, with its refreshing combination of tomatoes, cucumbers, onions, and feta cheese, to the creamy and flavorful Tzatziki sauce, you'll have everything you need to create a memorable meal. Enhance your culinary repertoire with the art of preparing fluffy and golden-brown pita bread, perfect for scooping up every morsel of this delightful stew.
For a sweet ending to your meal, indulge in the traditional Greek dessert of Rizogalo, a creamy rice pudding that offers a delightful contrast to the savory flavors of the main course. With comprehensive instructions, helpful tips, and a treasure trove of authentic Greek recipes, this article will guide you in creating an unforgettable feast that captures the essence of Greek hospitality and culinary artistry.
GREEK RABBIT STEW. KOUNELI STIFADO
I have made this rabbit stew many times, and I always seem to like it better with the skinny cottontails here in California, although it is very good with domestic rabbits, too. You could use snowshoe hare or pheasant, too, although you'd need add another 30 to 45 minutes on the cooking time. Freaked out about rabbit? Use chicken.
Provided by Hank Shaw
Categories Soup
Time 1h50m
Number Of Ingredients 16
Steps:
- Cut up the rabbits and cut into serving pieces. Be sure to include little bits, like the belly flaps, the front legs, the kidneys and such; they become yummy surprises in the finished stew. Salt the rabbit pieces well and set aside for 30 minutes.
- Heat 1/4 cup olive oil in a frying pan and brown the rabbit well. As each piece browns, move it to a brazier or Dutch oven or other heavy, lidded pot. When the rabbit is browned, sauté the onions for 4 to 5 minutes over medium-high heat, until they begin to brown. Add the garlic and sauté for another minute. Sprinkle with salt. Do not let the garlic burn.
- Turn the contents of the frying pan into the brazier or a Dutch oven, then arrange the bay leaves, oregano, allspice berries and cinnamon stick over them.
- In the pan you browned the rabbit and the onions, add the wine, sweet wine, vinegar, stock, tomato paste and grated tomatoes - cut tomatoes in half and run them through your coarsest grater to leave the skins out of your pot. Cook this down over high heat for 3 to 4 minutes, then pour over everything in the pot.
- Cover the pot and bring to a simmer. Cook slowly for 1 hour, then check. It may need up to another hour. You want the rabbit to be just about falling off the bone. You can pull the rabbit meat off the bone, as I do, or just let your guests do that. Grind some black pepper and drizzle some really good olive oil over everything right when you serve.
Nutrition Facts : Calories 557 kcal, Carbohydrate 11 g, Protein 75 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 270 mg, Sodium 223 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
RABBIT STIFADO
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
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
Tips:
- To save time, purchase pre-cut rabbit meat from your butcher.
- If you can't find pearl onions, you can substitute small white onions.
- For a richer flavor, use red wine instead of white wine.
- If you don't have any tomato paste, you can use a tablespoon of ketchup.
- Serve rabbit with onions stifado with mashed potatoes, rice, or pasta.
Conclusion:
Rabbit with onions stifado is a hearty and flavorful dish that is perfect for a cold winter night. The rabbit meat is tender and juicy, and the onions are caramelized and sweet. The sauce is rich and flavorful, with a hint of tomato and red wine. This dish is sure to impress your friends and family, and it is also a great way to use up any leftover rabbit meat.
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