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Kouneli Stifado (Rabbit Stew)
Kouneli Stifado (Rabbit Stew) is a traditional Greek recipe for a classic stew of rabbit and button onions cooked in a red wine, olive oil and tomato sauce flavoured with spices. The full recipe is presented here and I hope you enjoy this classic Greek version of: Rabbit Stew (Kouneli Stifado).
prep time
20 minutes
cook time
80 minutes
Total Time:
100 minutes
Serves:
6–8
Rating: 
Tags : Spice RecipesGame RecipesVegetable RecipesGreece Recipes
Kouneli Stifado (Rabbit Stew): A Greek recipe for a stew of rabbit and button onions cooked in a red wine, olive oil and tomato sauce flavoured with spices.
Ingredients:
1 large rabbit, jointed
2 tbsp tomato purée
2
bayleaves
4 tbsp red wine vinegar
150ml olive oil
1/4 tsp sugar
4 garlic cloves, roughly chopped
2.5cm length of
cinnamon stick
salt and freshly-ground black pepper, to taste
4 whole
allspice berries
1 spring
rosemary
150ml red wine (Greek, for preference)
300ml hot water
675g whole button onions, peeled
salt and freshly-ground black pepper, to taste
Method:
Rinse the rabbit then pat dry. Place the pieces in a flat-bottomed bowl then add the bayleaves and vinegar. Mix well with your hands then cover and set aside to marinate for at least 2 hours.
After this time remove the rabbit from the marinade and pat dry with kitchen paper. Add half the olive oil to a large saucepan and when hot add the rabbit pieces and fry until well browned on all sides. Now add the garlic, bayleaves, spices, rosemary, wine tomato purée and sugar along with the hot water. Bring the mixture to a boil and season with salt and black pepper. Mix thoroughly to combine then reduce to a simmer, cover and cook for 1 hour.
In the meantime, add the remaining oil to a frying pan then add the onions and fry gently for about 15 minutes, cooking with occasional stirring until they are golden brown all over. Take off the heat and set aside. When the rabbit has cooked for 1 hour stir in the onions (and their cooking oil), bring to a simmer and cook for a further 15 minutes. Serve hot with rice.
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