Slow-Cooked Rabbit Stifado with White Wine & Allspice
Slow-Cooked Rabbit Stifado with White Wine & Allspice
Stifado is one of those slow island stews where the technique does most of the work. I have a lovely memory of sitting under a big old tree with friends and family on a Greek island, eating an incredible rabbit stew like this with hot chips and salads. I failed to ask the chef for […]
Servings
6
Prep time
Cook time
Recipe
Gluten Free, Dairy Free
Ingredients
- 1 rabbit, jointed into 6–8 pieces, about 1.2–1.5kg
- 3 tbsp olive oil
- 500g onions, ideally small pickling onions or shallots, peeled & left whole, or cut in half lengthways if larger
- 3 garlic cloves, sliced
- 1 cinnamon stick
- 2 bay leaves
- 6 allspice berries, lightly crushed
- 2 tbsp tomato paste
- Peel ½ orange
- 250mL chicken stock or water
- Sea salt & freshly ground black pepper
- Zest 1 lemon & a handful chopped parsley, to garnish
- Marinade
- 250mL dry white wine (a Greek Assyrtiko if you can possibly find it!)
- 2 tbsp red-wine vinegar
- 2 garlic cloves, crushed
- 2 bay leaves
- 2 tbsp olive oil
Method
- Combine all the marinade ingredients with the portioned rabbit in a bowl, cover and leave overnight in the fridge. The next day, lift the rabbit out and pat the pieces dry, keeping the marinade juices for later.
- Heat the olive oil in a cast-iron or heavy-based pot, with a tight-fitting lid for later, over medium-high heat. Brown the rabbit pieces well on all sides then remove to a plate.
- Add the whole onions to the same pot and cook for a few mins until they take on some colour, then add the sliced garlic, cinnamon, bay and allspice and stir for 1 min until fragrant. Stir in the tomato paste and the strip of orange peel.
- Pour in the reserved marinade and let it bubble for 1–2 mins, scraping up any browned bits, then return the rabbit to the pot with the water or stock. The liquid should come about halfway up the meat.
- Season, bring to a gentle simmer, then cover and cook low and slow for 1½–2 hrs, turning the pieces once or twice, until the rabbit is tender and pulling from the bone and the onions are soft and glossy. If the sauce is too thin at the end, lift the lid and reduce it over medium heat.
- Finish with lemon zest and parsley scattered over the top. Best served warm rather than piping hot, with bread or a simple side such as the stuffed peppers or Greek-style chips.
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