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Classic Rabbit Stifado

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Margi Cintrano View Drop Down
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    Posted: 27 October 2012 at 11:22
  
 
 Photo Courtesy: Honest Eating
 
This recipe was given to me by the Chief Executive Officer of HEPO, which stands for Hellenic Foreign Trade Board Organization, named: Mr. Panagiiotis Drossos at a Greek Luncheon I had attended and reported on.
CLASSIC RABBIT STIFADO ( CLASSIC RABBIT STEW ) ...
 
marinade: 
 
2 rabbits sliced into parts for easy handling
500 Ml. or 2 cups dry red wine
2 Bay leaves
10 Allspice berries
1 cinammon stick
 
FOR THE STEW ...
 
1 Cup Olive Oil
salt to taste
freshly ground black pepper to taste
1 large orange
all purpose flour to dredge
1 kilo of small boiling onions or shallots peeled and whole
1 cup home made tomato sauce
2 bay leaves
1 cinammon stick
A Pinch of rosemary, orégano & parsley
2 or 3 garlic cloves minced
 
1) wash rabbits thoroughly and pat dry
2) remove viscera if necessary
3) cut into serving portions and place in a large bowl with the wine, bay leaves, allspice berries and cinammon stick & cover and place in refrigerator overnight, to marinade
4) in a large Dutch Oven, heat 125 Ml. or a half cup of olive oil and cook the onions or shallots and reduce heat to very low & sauté until lightly brown, and add the minced garlic after 10 mins. and sauté total about 20 mins.
 
5) remove with slotted spoon and place on a platter and tent to keep warm
6) remove the rabbit parts from marinade and pat dry and dredge lightly in flour, shaking off excess and discard the marinade.
7) add the remaining Olive Oil in the Dutch Oven and heat. Sear the rabbit in oil on all sides
8) place the onions and the orange wedges over the rabbit parts
9) pour in the wine and the add the tomatoes chopped finely and the bayleaves, cinammon stick and salt and freshly ground pepper and add spices
10) reduce heat to fuego lento low, and simmer covered until rabbit is tender, one hour approx.
11) remove from heat and let cool slightly and remove bay leaves and serve with crusty hot Pita or Focaccia bread and Red Wine ( Mediterranean preferably).
 
ENJOY, Margi.
 
 
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Luca Lazzari View Drop Down
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Joined: 16 October 2012
Location: Italy
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Luca Lazzari Quote  Post ReplyReply Direct Link To This Post Posted: 28 October 2012 at 04:36
Originally posted by Margi Cintrano Margi Cintrano wrote:

  
 
 Photo Courtesy: Honest Eating
 
This recipe was given to me by the Chief Executive Officer of HEPO, which stands for Hellenic Foreign Trade Board Organization, named: Mr. Panagiiotis Drossos at a Greek Luncheon I had attended and reported on.

GORGEOUS

Thanks Margi, I'll try to prepare my next rabbit to get a serving like this! Smile

Ciao
Luca
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 28 October 2012 at 04:45
Luca,
 
This is a lovely dish, and if you realise that Corfu is only 55 km. from Bari Port via Ferry, the cuisine is quite a blend of Italian and Greek, as it is much closer to Italia than it is to the rest of Greece. The seasonings are so lovely and fragrant too.
 
You can add  Polenta, and do use Fine Grain for Pureé style and place the chestnuts and mushrooms on top of the Polenta Pureé with a drizzle of red wine sauce ... Yum. Also the coarse Polenta is better for the Corn Bread Grilled or Baked type.
 
Ciao, my friend,
Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Souvlaki View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Souvlaki Quote  Post ReplyReply Direct Link To This Post Posted: 31 October 2012 at 02:53
Yummy 

:) I prepare actopus this way, I bet rabbit tastes even better :) 

I will try it next time my father in law sends me a rabbit meat. 


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Margi Cintrano View Drop Down
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Joined: 03 February 2012
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 31 October 2012 at 03:00
Good Morning Soulvaki,
 
SO GOOD TO SEE U ONLINE ONCE AGAIN.
 
Thanks for giving it a try. It is very aromatic,  tasty and enjoyable.
 
Kindest regards.
Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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