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Rabbit Stew
(Kouneli Stifado)
(Kouneli Stifado)
Ingredients
| * | 2 4-pound rabbits, skinned |
| * | 1/2 cup vegetable (to saute) |
| * | 2 cups white wine |
| * | 3 tablespoons tomato paste |
| * | 3 cups chicken or vegetable stock |
| * | 6 cloves garlic |
| * | 6 allspice berries |
| * | 3 bay leaves |
| * | 4 cinnamon sticks |
| * | 10 black peppercorns |
| * | 5 cups pearl onions, peeled |
Instructions
| 1 | Remove rabbit legs and flaps; reserve. Cut remaining loin with bone in, into 3-4 pieces (cross section). Or ask your butcher to prepare this way. |
| 2 | Heat vegetable oil in a skillet and brown all pieces of rabbit. Remove oil from pan. |
| 3 | Deglaze with white wine and reduce by half in a covered pot. |
| 4 | Add tomato paste and stock. |
| 5 | Prepare a sachet with the garlic, allspice, bay leaves, cinnamon sticks and peppercorns; add to pot. Simmer 30-40 minutes. |
| 6 | Add pearl onions and simmer 15-20 more minutes or until pearl onions are fully cooked. |
Source
Executive Chef James Henderson, Persephone, New York, NY