Rabbit Stifado
Transport your taste buds to the heart of the Mediterranean with this rich and aromatic Rabbit Stifado—a quintessential Greek stew brimming with bold flavors and rustic charm. This hearty dish features tender rabbit, slowly simmered with sweet caramelized shallots, garlic, and a fragrant medley of warming spices such as cinnamon, cloves, and allspice. A luscious tomato and red wine sauce brings depth and complexity, while a splash of red wine vinegar adds a tangy balance. Perfect for cozy dinners, this traditional recipe is best served with crusty bread, creamy mashed potatoes, or fluffy rice to soak up every drop of the savory sauce. Wholesome, slow-cooked, and brimming with authentic flavors, Rabbit Stifado is the ultimate comfort food with a Mediterranean twist.
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Recipe Information
Ingredients
- 1 whole rabbit, jointed into pieces
- 4 tablespoons olive oil
- 15 whole shallots, peeled
- 4 cloves garlic cloves, minced
- 250 ml red wine
- 2 tablespoons red wine vinegar
- 2 tablespoons tomato paste
- 400 grams canned crushed tomatoes
- 2 whole bay leaves
- 1 piece cinnamon stick
- 4 pieces whole cloves
- 3 pieces allspice berries
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 250 ml water or chicken stock
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the rabbit pieces and sear them on all sides until golden brown. Remove the rabbit and set aside.
Reduce the heat to medium, add the remaining 2 tablespoons of olive oil, and sauté the peeled shallots until caramelized and golden, about 5-7 minutes.
Add the minced garlic and sauté for 1 minute until fragrant.
Deglaze the pot by pouring in the red wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
Stir in the red wine vinegar, tomato paste, and crushed tomatoes. Mix well.
Add the bay leaves, cinnamon stick, cloves, allspice berries, sugar, salt, and black pepper to the pot. Stir to combine.
Return the seared rabbit pieces to the pot, nestling them into the sauce.
Pour in the water or chicken stock and bring the mixture to a gentle boil.
Lower the heat to a simmer, cover the pot, and cook for about 1.5 to 2 hours, or until the rabbit is tender and the sauce has thickened. Stir occasionally and add a little more water if the sauce becomes too thick.
Taste and adjust seasoning as needed. Discard the bay leaves, cinnamon stick, cloves, and allspice berries before serving.
Serve the Rabbit Stifado warm, optionally garnished with chopped parsley. Pair with crusty bread, rice, or mashed potatoes.
Nutrition Facts
Calories |
3945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.5 g | 228% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1230 mg | 410% | |
| Sodium | 3164 mg | 138% | |
| Total Carbohydrate | 153.6 g | 56% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 69.0 g | ||
| Protein | 396.6 g | 793% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 705 mg | 54% | |
| Iron | 46.8 mg | 260% | |
| Potassium | 7694 mg | 164% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
