We are working to enhance your experience. We apologize for any inconvenience caused in the meantime. 

Rabbit Stifado - Exotic Meat Series

  • 14 Aug 2016
  • This Recipe first appeared in food.com
Rabbit Stifado - Exotic Meat Series

 

serves 4 people

Cooking time : 90 minutes

Ingredients

1 large rabbit, cut into pieces

2 bay leaves

4 tablespoons balsamic Vinegar

1⁄2 cup Extra Virgin Olive oil

2 tablespoons tomato paste

1⁄3 teaspoon sugar

4 garlic cloves, roughly chopped

1 small cinnamon stick

4 whole allspice

1 sprig rosemary

1 1⁄4 cups hot water
salt black pepper

1 1⁄2 lbs white pearl onions, peeled, left whole

Method

  1. Rinse the rabbit pieces and place them in a mixing bowl together with the bay leaves and vinegar; mix well and leave to marinate for at least 2 hours, or overnight; remove the rabbit from the marinade and pat dry with kitchen paper.
  2. 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; add the tomato paste, bay leaves (left over from the marinade), sugar, garlic, spices, wine and the hot water.
  3. Season with salt and pepper.
  4. Bring to the boil mixing well then reduce the heat, cover and simmer for about 1 hour.
  5. Meanwhile, heat the remaining olive oil in a frying pan; add the onions and sauté gently for 15 minutes stirring occasionally, until golden all over; after the rabbit has been cooking for 1 hour, add the onions and oil from the frying pan to the saucepan; combine, then re-cover and simmer for a further 15 minutes; fish out the cinnamon stick, allspice berries and rosemary sprig.
  6. Note: This can be served with pasta, noodles, rice or oven-roasted potatoes, but our chef's  favourite is homemade french-fries, which taste delicious dunked in the spicy sauce.
  7. First appeared in food.com 

You must be logged in to post a comment.

click here to log in

Latest Blogs
Grilled Swordfish with Eggplant-and-Pepper Salad
Grilled Swordfish with Eggplant-and-Pepper Salad
Mala Markus Jul, 19

While the swordfish grills, chop the eggplants into bite-size piec...

Read more
Red Snapper Veracruz - (Mexican)
Red Snapper Veracruz - (Mexican)
Marcus Mathew Jul, 19

A low-fat, low-calorie main entree originating from Veracruz, Mexi...

Read more
Spiced roast poussin with saffron, garlic yoghurt
Spiced roast poussin with saffron, garlic yoghurt
Mala Markus Jul, 16

Place the poussin, breast side up and side by side in a roasting t...

Read more
Texas Oven-Roasted Black Angus Beef Brisket
Texas Oven-Roasted Black Angus Beef Brisket
Mark McNaughton Apr, 19

Add beef stock and enough water to yield about 1/2 inch of liquid ...

Read more
Slow-Cooker-Coffee-Braised Brisket With Potatoes And Carrots
Slow-Cooker-Coffee-Braised Brisket With Potatoes And Carrots
Anita McLeod Feb, 20

In a small bowl, whisk together the tomato paste, coffee, Worceste...

Read more
Lime-Seared Scallops In Lemongrass Broth Recipe
Lime-Seared Scallops In Lemongrass Broth Recipe
Aileen Cena , inspired by a recipe from by Liz Neumark Feb, 15

Cook the scallops on one side for about 2 minutes, or until they a...

Read more
Mussel & Swiss Chard Soup Recipe
Mussel & Swiss Chard Soup Recipe
Sara Al Maaki , inspired by the recipe by Molly Quirk Jan, 15

Cook foie gras just until lightly browned on the bottom, 15 to 45 ...

Read more

Our Brands