Easy Recipe: Yummy Rabbit stifado in the oven

Rabbit stifado in the oven. A classic Greek stifado recipe, using rabbit. This stew works with domestic or cottontail rabbits Stifado uses a lot of olive oil, so it is smooth going down. This moistens the rabbit as well, which is I usually prepare it in the oven with some garlic, fresh herbs and white wine.

Rabbit stew, cooked in a clay cooking pot in an indirect woodfire oven. Two are the details that will make the difference. Bit by bit, we're going to. You can cook Rabbit stifado in the oven using 9 ingredients and 5 steps. Here is how you cook that.

Ingredients of Rabbit stifado in the oven

1. You need 1 of rabbit.
2. It's 2 kg of baby shallot onions.
3. Prepare 4-5 of bay leaves.
4. Prepare of tomato sauce.
5. Prepare 2 tbsp of tomato paste.
6. Prepare 1/4 cup of vinegar.
7. Prepare of oil.
8. You need of salt.
9. Prepare of pepper.

Add rabbit to pan with any juices from platter. Add chicken broth, allspice, sachet and black pepper to taste. Add tomatoes, broth, tomato paste, prunes, cloves, garlic, bay leaves, rosemary, and cinnamon. Nestle the rabbit in the pot, cover, and bring to a boil.

Rabbit stifado in the oven step by step

1. Use a casserole pot and if you have a terracotta one it's even better..
2. Cut the rabbit in portions and season with salt and pepper. Add the shallot onions, the bay leaves, the tomato sauce, the tomato paste, the oil and 1/4 cup water..
3. Add salt and pepper and mix well..
4. Place it in the oven for three hours at 150°C. Half an hour before you turn off the oven add the vinegar..
5. If it still has liquids, let it cook until they are absorbed and only the sauce is left..

Looking for a traditional Greek beef stifado recipe? Find out how to prepare this beef stew the traditional way, for that amazing melt-in-the-mouth Have you ever wondered how some stews have this melt in the mouth texture while others taste like chewing rubber? It's all about choosing the right. Top tip about cooking rabbit too. Rebecca writes: "Stifado is a wonderful Greek stew that is always made with lots of tiny onions and sometimes Bring to the boil, cover and place in the oven.