Rabbit Stifado (small onions) in red wine sauce
Rabbit is one of the lightest and healthiest meats, with very little fat or cholesterol. Stifado, cooked with shallots, is one of the most common Greek versions of cooking rabbit.
This recipe is slightly different, because it does not call for tomato sauce. Instead, it relies on the flavors of the red wine sauce to do magic.
Our recipe is for six to eight people and the ingredients that we are going to need are the following:
So we start our recipe by washing and cleaning very well our rabbit meat, and patting them dry with paper towels or kitchen towels. Since we’ll soon be browning the meat in a frying pan, drying the meat well is an important step to avoid any access water from jumping out of the skillet or pan.
In a big pot, or a deep frying pan, you add the olive oil and on a low flame setting on the stove, you brown the meat for approximately ten minutes while continuously rotating the meat for even and consistent browning.
When its done we then add two cups of water, the two bay leaves, the pepper corns, old spice corns (as many of both corns as desired - we recommend 7-8 pepper corns, and 2-3 old spice corns), one cinnammon stick and two or three clovers. This is how we cook this recipe, although every cook strikes his or her own balance with aromatic spices. Use your own preferences and tastes as the best guide.
You cover the pot and leave the spices for five minutes to offer up their wonderful aromas. After five minutes you start adding the sweet onions...if they’re very small, just add them whole. For any bigger ones, simply cut them in the middle and throw them into the mix. Let the food keep boiling, uncovered, for approximately ten to fifteen minutes.
After that, add the red wine and cover the pot. Let the food keep boiling, slowly on a low flame, for fifty minutes to an hour, while making an effort not to open the lid at all during this time.