Rabbit Stifado

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Most people are familiar with beef stifado but, traditionally, this wonderful dish is made with rabbit or wild hare. In my opinion, the rabbit version is far better than the beef.

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Steps

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Rinse the rabbit pieces and place them in a mixing bowl together with the bay leaves and vinegar.

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Mix well and leave to marinate for at least 2 hours , or overnight.

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Remove the rabbit from the marinade and pat dry with kitchen paper.

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Heat half of the olive oil in a large saucepan until hot , add the rabbit and fry the pieces until quite brown on all sides.

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Add the tomato paste , bay leaves , sugar , garlic , spices , wine and the hot water.

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Season with salt and pepper.

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Bring to the boil mixing well then reduce the heat , cover and simmer for about 1 hour.

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Meanwhile , heat the remaining olive oil in a frying pan.

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Add the onions and saut gently for 15 minutes stirring occasionally , until golden all over.

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After the rabbit has been cooking for 1 hour , add the onions and oil from the frying pan to the saucepan.

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Combine , then re-cover and simmer for a further 15 minutes.

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Fish out the cinnamon stick , allspice berries and rosemary sprig.

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Ingredients

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rabbit, bay leaves, red wine vinegar, olive oil, tomato paste, sugar, garlic cloves, cinnamon stick, whole allspice, rosemary, red wine, hot water, salt and black pepper, white pearl onions