Greek Rabbit Stifado
This Greek-style stifado is so rich and so earthy. The spices and herbs really come through and tingle the back of your throat and tongue. But I tell you, those onions with the rabbit really make the dish.
- 700g rabbit, jointed and chopped to make 10 pieces
- ½ Tbsp ground cinnamon
- 1 tsp ground cumin seeds
- 1 tsp ground oregano
- 4–5 cloves
- 1½ tsp ground allspice
- Extra virgin olive oil
- 5 small onions, quartered
- 3 cloves garlic, crushed and chopped
- 3 bay leaves
- Half a handful of fresh thyme sprigs, chopped
- 2 Tbsp tomato paste
- 1 Tbsp honey
- 2 glasses dry red wine
- 1½ cups chicken stock
- 2 x 400g cans crushed tomatoes, sieved
- Zest of 1 orange
In a large bowl place the rabbit joints and add the next 5 ingredients along with a drizzle of olive oil. Mix thoroughly and leave to marinate for 10 minutes.
In a large hot pan, brown the onion and garlic with 3 tablespoons of olive oil.
Add the marinated meat, bay leaves, thyme and tomato paste and cook until the joints are browned on all sides.
Stir in the honey, wine, stock, tomatoes and orange zest.
Bring to a simmer and cook for about 2–2½ hours until reduced or until the meat is tender and falls off the bone. Add some extra chicken stock or water as needed.
Serve from the pan garnished with parsley and a loaf of ciabatta on the side.
Recipe from The Game Chef by Angelo Georgalli, Beatnik Publishing, RRP $49.99.