Best Steffado Rabbit Stew Recipes
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
GREEK RABBIT STEW RECIPE (KOUNELI STIFADO)
Rabbit is lean and has higher protein than either beef or chicken and more importantly is low in calories. Rabbit meat also has a high percentage of easily digestible protein and is almost cholesterol-free. Stew (Stifado) is an authentic and popular Greek dish which comprises a rich and thick red sauce and best accompanied with glass (or two) a heavy Shiraz. This dish is fantastic on its own, however it can be served with fried potatoes or potatoes in the oven.
Provided by Me To Mati
Categories Main
Time 1h30m
Number Of Ingredients 12
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).
Nutrition Facts :
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