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Rabbit Stew
(Kouneli Stifado)
Makes 6-8 Servings
*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
1Remove 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.
2Heat vegetable oil in a skillet and brown all pieces of rabbit. Remove oil from pan.
3Deglaze with white wine and reduce by half in a covered pot.
4Add tomato paste and stock.
5Prepare a sachet with the garlic, allspice, bay leaves, cinnamon sticks and peppercorns; add to pot. Simmer 30-40 minutes.
6Add pearl onions and simmer 15-20 more minutes or until pearl onions are fully cooked.
Executive Chef James Henderson, Persephone, New York, NY