🧂 Ingredients
- 1.5 kg Rabbit(jointed into pieces)
- 1 kg Pearl onions(peeled)
- 800 g Tomatoes(crushed or pureed)
- 300 ml Red wine
- 100 ml Olive oil
- 50 ml Red wine vinegar
- 4 cloves Garlic(minced)
- 1 Cinnamon stick
- 3 Whole cloves
- 2 Bay leaves
- 2 tbsp Tomato paste
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Marinate the rabbit pieces in red wine and red wine vinegar for at least 1 hour, or preferably overnight in the refrigerator.
- 2
Drain the rabbit, reserving the marinade. Pat the rabbit pieces dry with paper towels.
- 3
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the rabbit pieces on all sides. Remove from the pot and set aside.
- 4
Add the pearl onions to the pot and sauté until lightly golden. Add the minced garlic and cook for another minute until fragrant.
- 5
Stir in the tomato paste and cook for 1-2 minutes. Pour in the reserved marinade and bring to a simmer, scraping up any browned bits from the bottom of the pot.
- 6
Return the rabbit pieces to the pot. Add the crushed tomatoes, cinnamon stick, cloves, and bay leaves. Season with salt and pepper.
- 7
Bring the stew to a simmer, then reduce the heat to low, cover, and cook for at least 2 to 2.5 hours, or until the rabbit is very tender and the sauce has thickened. Stir occasionally.
- 8
Remove the cinnamon stick, cloves, and bay leaves before serving.
💡 Pro Tips
- ✓For a deeper flavor, you can brown the rabbit in batches.
- ✓Ensure the pearl onions are small for even cooking.
- ✓Adjust the spices to your preference. Some recipes also include allspice.
- ✓Stifado is often better the next day, so consider making it ahead of time.
🔄 Variations
- Beef or lamb can be used as a substitute for rabbit, though cooking times may vary.
- Add a pinch of sugar to balance the acidity of the tomatoes if needed.