There are a lot of gutsy rabbit stews made throughout Europe using regional wines. Rick Stein’s rabbit stew is a taste of the Mediterranean with rich flavours. Stifado is a favourite Greek stew, especially popular during winter. This recipe results in tender, impeccably flavoured rabbit. And don’t forget to have lots of good crusty bread around, too
INGREDIENTS
1 large rabbit, weighing about 1.5kg, jointed
6 allspice berries
½ teaspoon black peppercorns
3 Tablespoons extra virgin olive oil
1 Tablespoon flour
5 garlic cloves
50 ml red wine vinegar
600 ml red wine
400 g chopped tomatoes
5 cm piece cinnamon stick
6 cloves
2 fresh bay leaves
50 g currants
15 g butter
450 g small pickling onions or shallots*
½ teaspoon sugar
salt and pepper
METHOD
Season all the rabbit pieces with salt and pepper
Grind the allspice berries and black peppercorns into a powder.
Heat the olive oil in a flameproof casserole. Dust the rabbit in the flour and knock off but reserve the excess. Add half the rabbit pieces to the casserole and fry over a medium-high heat until nicely browned on both sides. Remove to a plate and repeat with the rest of the rabbit.
Return all the rabbit to the pan with the garlic and the remaining flour and cook for 1 minute.
Pour over the vinegar and leave it to bubble for a minute or two, then add the red wine, tomatoes, ground spices, cinnamon, cloves, bay leaves, currants, 1 teaspoon salt and some freshly ground black pepper. Bring to the boil, part-cover and simmer for 55 minutes or until the rabbit is very tender and the sauce has reduced.
Meanwhile, melt the butter in a medium-sized pan, add the pickling onions or shallots and the sugar and fry, shaking the pan now and then, until they are richly golden all over.
Then add 2 Tablespoons water, cover and cook gently for 10 minutes until tender. Uncover, raise the heat and cook more rapidly for a minute or two, shaking the pan until the onions are covered in a shiny glaze. Season with a little salt and pepper and set aside.
When the rabbit has had the required cooking time, stir in the caramelised onions and simmer for a further 5 minutes.
Serve with sauteed potatoes and a frisse salad. Crusty bread is also essential to mop up all the sauce.
Original recipe Rick Stein Mediterranean Escapes
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