0 servings
AuthorMyHorioTotal Time2 hrs 30 minsDifficultyIntermediateWe had the most delicious rabbit stifado when we were staying at the Petrino Studios on the island of Naxos.
Not only is this place magical to stay at, but the food is out of this world delicious! A true farm to table experience, everything is grown right there on their land, and the wine they serve is from their own vineyards that surround the property. We highly recommend a stay there, whether you are travelling alone or with your family.
We were so impressed by this dish that we wrote the family that owns Petrino and asked if they would kindly give us the recipe. In true greek fashion, they were happy to oblige. To this day, it is my husband's favorite meal.
To prepare the rabbit stifado:
Wash the rabbit, dry it, then cut it into portions.
In a dutch oven, add enough extra virgin olive oil to thinly cover the bottom.
Sauté the rabbit on medium-high heat for 5 -10 minutes, or until the skin is nicely browned on both sides.
Do not crowd the meat in the pan. You may need to do this in a couple of batches.
Once everything is nicely browned, place the rabbit on a plate and set aside.
Add the peeled onions and garlic cloves to the dutch oven and sauté for 10 minutes.
Add the rabbit to the pot, then pour in the vinegar (and wine if using).
*If you want, you can add a couple of cut up potatoes when you add the onions.
Add the cinnamon, cloves, bay leaves, allspice, salt, pepper, and tomatoes.
Turn the heat to medium-low, cover, and let simmer for a couple of hours, or until the rabbit is tender, stirring occasionally.
Taste and add more salt and pepper if needed.
Ingredients
Directions
To prepare the rabbit stifado:
Wash the rabbit, dry it, then cut it into portions.
In a dutch oven, add enough extra virgin olive oil to thinly cover the bottom.
Sauté the rabbit on medium-high heat for 5 -10 minutes, or until the skin is nicely browned on both sides.
Do not crowd the meat in the pan. You may need to do this in a couple of batches.
Once everything is nicely browned, place the rabbit on a plate and set aside.
Add the peeled onions and garlic cloves to the dutch oven and sauté for 10 minutes.
Add the rabbit to the pot, then pour in the vinegar (and wine if using).
*If you want, you can add a couple of cut up potatoes when you add the onions.
Add the cinnamon, cloves, bay leaves, allspice, salt, pepper, and tomatoes.
Turn the heat to medium-low, cover, and let simmer for a couple of hours, or until the rabbit is tender, stirring occasionally.
Taste and add more salt and pepper if needed.