Stifado

This Greek stew varies by region, depending on local ingredients. Delicious with rice or fried potatoes.

Stifado Recipe

Serves: 4 – 6
Preparation: 30 min
Cooking time: 2 hours
Total time: 2.5 hours

Ingredients:

• 1 rabbit
• 1 kg shallots
• Olive oil
• 50 g flour
• 70 g tomato paste
• 500 g passata or canned peeled tomatoes
• 150 ml red wine
• 200 ml game stock
• 3 bay leaves
• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 2 tbsp honey
• 4 tbsp balsamic vinegar
• Bunch of parsley
• 2 sprigs of rosemary
• Salt and pepper

Preparation:

1. Cut the rabbit into large pieces and season with salt and pepper. Dust the meat with flour.
2. Peel the shallots.
3. Finely chop the garlic and rosemary.
4. Crush the coriander and cumin seeds using a mortar and pestle.

Method:

1. Heat olive oil in a pan and sear the rabbit on all sides until golden brown. Remove from the pan and set aside.
2. In the same pan, add a bit more olive oil and fry the shallots until golden brown. Add the passata and garlic, and fry for another 2 minutes.
3. Add the cumin, coriander, bay leaves, rosemary, and tomato paste. Stir and cook for 2–3 minutes.
4. Deglaze with the red wine and add the stock, balsamic vinegar, and honey.
5. Return the rabbit to the pan, reduce the heat and let it simmer for 1.5 to 2 hours, stirring occasionally.
6. Remove the bay leaves before serving. Finely chop the parsley and sprinkle over the stew before serving.