Greek Rabbit Stew Recipe Kouneli Stifado
GREEK RABBIT STEW RECIPE (KOUNELI STIFADO)
Rabbit is lean and has higher protein than either beef or chicken and more importantly is low in calories. Rabbit meat also has a high percentage of easily digestible protein and is almost cholesterol-free. Stew (Stifado) is an authentic and popular Greek dish which comprises a rich and thick red sauce and best accompanied with glass (or two) a heavy Shiraz. This dish is fantastic on its own, however it can be served with fried potatoes or potatoes in the oven.
Provided by Me To Mati
Categories Main
Time 1h30m
Number Of Ingredients 12
Steps:
- Wash rabbit meat thoroughly and cut into serving pieces.
- Apply salt, pepper and flour to cut rabbit pieces, mixing through thoroughly.
- The addition of flour assists when browning rabbit (caramelising).
- Add olive oil to a shallow pot (allow oil to heat up), browning rabbit meat until meat is caramelised.
- Remove meat (setting aside) and in the same shallow pot add garlic cloves, whole onions and quarter cut onions stirring through thoroughly and transferring all contents from small pot into a large pot once onions have caramelised.
- Add browned rabbit meat into the large pot (over high heat) and add 1 cup of good dry white wine such as Sauvignon Blanc, Pinot Grigio or Pinot Gris.
- Combine finely grated tomatoes, bay leaves and cinnamon stick, mixing ingredients through thoroughly.
- Cover the pot (over high heat) and bring to a boiling point, occasionally stirring ingredients through thoroughly.
- Reduce to medium heat, stir through ingredients and cover the pot until stew turns into a thick, rich consistency (tasting occasionally).
Nutrition Facts :
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