Greek Classic: Rabbit Stifado

Greek Classic: Stifado of Rabbit

© Moritz Schell

Greek Classic: Stifado of Rabbit

Greek Classic: Stifado of Rabbit

© Moritz Schell

Ingredients (Serves 6)

1
rabbit, whole, ready for cooking
1
kg
onion, sliced
2
clove
garlic, peeled
150
ml
olive oil
100
ml
red wine
500
g
ripe tomatoes, chopped
5
dried apricots
500
g
broad beans, precooked
1/2
tablespoon
tomato paste
2
cinnamon sticks
5
cloves
2
bay leaves
salt
pepper
  • Joint the rabbit into 8 pieces and brown in a pot with olive oil.
  • Deglaze with red wine and add the onions.
  • Cover and let everything simmer for 40 minutes, until it is half cooked.
  • Add the chopped tomatoes, the tomato paste mixed in a little water, garlic, bay leaves, cinnamon sticks, cloves, salt and pepper and let it cook for another hour.
  • Ten minutes before the end, add the broad beans and apricots.
  • Serve with plenty of bread.