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Kouneli Stifado       HT   MC Greek   85mins plus marinating

Serves 4     Hot  Game  Alcohol   Main Course  Stew  Gluten Wheat Dairy free  Eggless  Greece Europe Mediterranean

1 Large Rabbit, jointed
2 tbsp Tomato Puree
2 Bay Leaves
4 tbsp Red Wine Vinegar
150ml/5fl.oz. Olive Oil
1/4 teasp Sugar
4 Garlic Cloves, roughly chopped
1 x 2.5cm/1-inch Cinnamon Stick
Salt and Black Pepper
4 whole Allspice
1 sprig Rosemary
150ml/5fl.oz. Red Wine (check manufacture)
300ml/10fl.oz. Hot Water
675g/1-1/2lb Button Onions, whole


1. Rinse the rabbit pieces and place them in a mixing bowl together with the bay leaves and vinegar. Mix well and leave to marinate for at least 2 hours

2. Remove the rabbit from the marinade and pat dry with kitchen paper. Heat half of the olive oil in a large saucepan until hot, add the rabbit and fry them in until quite brown on all sides.

3. Add the garlic, bay leaves, spices, rosemary, wine, tomato puree and sugar and the hot water. Season with salt and pepper, bring to the boil mixing well then reduce the heat, cover and simmer for about 1 hour.

4. Meanwhile, heat the remaining olive oil in a frying pan, add the onions and sauté gently for 15 minutes stirring occasionally, until golden all over.

5. After the rabbit has been cooking for 1 hour, add the onions and oil from the frying pan to the saucepan. Mix then re-cover and simmer for a further 15 minutes. Serve hot.

More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  



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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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