Best Rabbit Greek Recipes

GREEK RABBIT STEW RECIPE (IN RED WINE SAUCE)

Steps:

• Bring a deep pot over high heat and when it's hot, add the olive oil and the rabbit in one layer (if it doesn't fit in one layer, you will do it in batches). Let the meat brown well from one side, then flip it to brown from the other.
• Remove the meat from the pan, add the onion, the allspice, the bay leaves, and some freshly grated black pepper. Stir until the onion is translucent, then return the meat to the pot and add the wine and the pureed tomatoes. When the pot starts to boil again reduce heat to a slow simmer, cover and cook for 30 minutes.
• After 30 minutes, add the potatoes and the salt. Stir gently and shake the pan to distribute the ingredients evenly. Add enough boiling water (if needed) to almost cover the food, but not completely. Cook for about 1 hour or until the meat and the potatoes are fork tender.

GREEK RABBIT STEW RECIPE (KOUNELI STIFADO)

Steps:

• Wash rabbit meat thoroughly and cut into serving pieces.
• Apply salt, pepper and flour to cut rabbit pieces, mixing through thoroughly.
• The addition of flour assists when browning rabbit (caramelising).
• Add olive oil to a shallow pot (allow oil to heat up), browning rabbit meat until meat is caramelised.
• Remove meat (setting aside) and in the same shallow pot add garlic cloves, whole onions and quarter cut onions stirring through thoroughly and transferring all contents from small pot into a large pot once onions have caramelised.
• Add browned rabbit meat into the large pot (over high heat) and add 1 cup of good dry white wine such as Sauvignon Blanc, Pinot Grigio or Pinot Gris.
• Combine finely grated tomatoes, bay leaves and cinnamon stick, mixing ingredients through thoroughly.
• Cover the pot (over high heat) and bring to a boiling point, occasionally stirring ingredients through thoroughly.
• Reduce to medium heat, stir through ingredients and cover the pot until stew turns into a thick, rich consistency (tasting occasionally).

RABBIT STIFADO

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.