RABBIT STIFADO
Most people are familiar with beef stifado but, traditionally, this wonderful dish is made with rabbit or wild hare. In my opinion, the rabbit version is far better than the beef.
Provided by evelynathens
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
- 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.
- Season with salt and pepper.
- Bring to the boil mixing well then reduce the heat, cover and simmer for about 1 hour.
- 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.
- Note: This can be served with pasta, noodles, rice or oven-roasted potatoes, but my personal favourite is homemade french-fries, which taste delicious dunked in the spicy sauce.
Nutrition Facts : Calories 355.6, Fat 27.2, SaturatedFat 3.8, Sodium 76.3, Carbohydrate 19.9, Fiber 3.3, Sugar 8.8, Protein 2.5
CROCK POT STIFADO
Make and share this Crock Pot Stifado recipe from Food.com.
Provided by Lennie
Categories Stew
Time 10h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a skillet over medium-high heat and brown beef-- in batches if necessary, adding more oil if needed.
- Transfer beef to crock pot with a slotted spoon.
- Reduce heat to medium and add onions to skillet, cooking until soft; add garlic, cinnamon and allspice and cook for 1 minute.
- Add vinegar, tomato sauce, sugar and bay leaf and stir well to combine.
- Pour mixture over meat.
- Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until beef is tender.
- Add feta cheese, cover again, and cook on High for 10 minutes.
- Discard bay leaf and serve over hot buttered pasta or mashed potatoes.
RABBIT STIFADO
Provided by William Grimes
Categories dinner, weekday, main course
Time 2h15m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Season rabbit with salt and pepper to taste. Coat the bottom of a large oven-proof saute pan or casserole dish with 2 tablespoons olive oil. Place over medium-high heat, and brown rabbit on all sides, 8 to 10 minutes. Brown in batches if necessary; do not crowd pan. Remove rabbit to a platter.
- Add 1 tablespoon olive oil to the pan. Add red onions and pinch of salt. Saute over medium heat until onions are slightly wilted and begin to brown, about 4 minutes. Add garlic, and stir. Add Cabernet Sauvignon and Mavrodaphne, and stir, scraping bottom of pan. Raise heat to medium-high, and boil until liquid is reduced to about 1/4 cup, 20 to 25 minutes.
- Preheat oven to 375 degrees. Add rabbit to pan with any juices from platter. Add chicken broth, allspice, sachet and black pepper to taste. Bring to boil, then remove from heat. Cover pan, and place in oven. Let rabbit simmer for 40 to 60 minutes; while it is cooking, prepare the pearl onions.
- In a skillet or saute pan over medium-high heat, melt 1 teaspoon butter, and add the pearl onions. Sprinkle with sugar, and saute, shaking pan or stirring, until onions are golden brown on all sides, 5 to 10 minutes. Set aside until ready to use.
- When rabbit is done (the meat will give easily when pierced with a fork), remove it to a serving platter and keep it warm. Place pan on stove over medium heat, and add the onions. Bring the pan liquid to a boil and whisk in remaining teaspoon of butter. Check for seasoning, and add salt, pepper or mavrodaphne, if desired. Ladle sauce over rabbit. Garnish, if desired, with diced fresh tomatoes and fried onion rings.
Nutrition Facts : @context http, Calories 533, UnsaturatedFat 13 grams, Carbohydrate 9 grams, Fat 23 grams, Fiber 1 gram, Protein 54 grams, SaturatedFat 6 grams, Sodium 1069 milligrams, Sugar 4 grams, TransFat 0 grams
BRAISED RABBIT, PORTUGUESE STYLE ("COELHO ESTUFADO")
This is the only way I have ever had rabbit and it is probably my family's favourite meal. Rabbit is fairly expensive but I usually get a medium-sized rabbit (approx. 2 to 2 1/2 lbs) for my family of 4 (2 young boys). For a dinner party, I would probably get 2 rabbits. NOTE: Preparation time includes 1 day for marinating; cooking time is approx. 2 hours or until tender, depending on the quantity of rabbit.
Provided by Portuguese Mom
Categories One Dish Meal
Time P1DT2h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut up the rabbit into pieces (hind legs, front legs, etc.) as you would cut up a whole chicken, into approximately 9 pieces. Place into a large bowl.
- Add the garlic, parsley, bay leaf, piri-piri, salt, pepper and beer (or enough wine to cover the rabbit) to the rabbit. Mix around to combine everything.
- Cover and refrigerate to marinate for 1 day or at least overnight. The longer it marinates, the better it is! (I hate the gamey taste of wild rabbit - I use storebought rabbit).
- Cut up the onion and place into a pot with the olive oil. Saute the onion slightly.
- Add the rabbit a few pieces at a time to brown (careful not to crowd the pot - you want to brown them, not cook them at this point).
- Once all pieces are browned, add the rabbit marinade into the pot as well and enough water to cover the rabbit.
- Bring to a boil, reduce to medium-high heat, cover (leave lid slightly off) and let the rabbit cook for approximately 2 hours, or until tender. Check for salt, pepper, garlic (I add lots because we love it!), little more paprika for colour - all to your taste. Don't let the liquid boil right off - it should end up cooking down to a "gravy". You may need to periodically add some water, but careful you don't add too much too late in the cooking - you don't want it to be swimming in liquid towards the end.
- Once rabbit is cooked, add the rice right to the pot (with the rabbit still in or remove and keep warm), add some additional water/salt/pepper if needed, and cook the rice right in the broth.
- Serve the rabbit over the rice. Enjoy!
Nutrition Facts : Calories 546.4, Fat 19.5, SaturatedFat 5.3, Cholesterol 161.6, Sodium 712.1, Carbohydrate 23.6, Fiber 1.8, Sugar 1.9, Protein 59.6
BEEF STIFADO
I used to make this on the stove over very low heat, but since I got a crockpot, I use that. This is good served over white or brown rice.
Provided by echo echo
Categories One Dish Meal
Time 8h15m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Season the beef with salt and pepper.
- Place butter in the bottom of a large crockpot.
- Add the meat and turn to coat with butter.
- Arrange the onions over the meat.
- Mix the tomato paste through the garlic, and pour over the meat and onions, but do not stir.
- Add the bay leaf through the raisins; do not stir.
- Simmer on low 8-10 hours.
- At serving time, remove the bay leaf, cinnamon stick and cloves and stir the stifado gently to blend.
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RABBIT STIFADO RECIPE - GREEK KOUNELI STIFADO | HANK SHAW
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5/5 (14)Total Time 1 hr 50 minsCategory SoupCalories 557 per serving
- Cut up the rabbits and cut into serving pieces. Be sure to include little bits, like the belly flaps, the front legs, the kidneys and such; they become yummy surprises in the finished stew. Salt the rabbit pieces well and set aside for 30 minutes.
- Heat 1/4 cup olive oil in a frying pan and brown the rabbit well. As each piece browns, move it to a brazier or Dutch oven or other heavy, lidded pot. When the rabbit is browned, saute the onions for 4-5 minutes over medium-high heat, until they begin to brown. Add the garlic and saute for another minute. Sprinkle with salt. Do not let the garlic burn.
- Turn the contents of the frying pan into the brazier or a Dutch oven, then arrange the bay leaves, oregano, allspice berries and cinnamon stick over them.
- In the pan you browned the rabbit and the onions, add the wine, sweet wine, vinegar, stock, tomato paste and grated tomatoes — cut tomatoes in half and run them through your coarsest grater to leave the skins out of your pot. Cook this down over high heat for 3-4 minutes, then pour over everything in the pot.
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#time-to-make #course #main-ingredient #cuisine #preparation #main-dish #greek #european #one-dish-meal #wild-game #meat #rabbit #4-hours-or-less
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