- Dish type
- Main course
- Stew and casserole
Stifado is a favourite Greek stew, especially popular during winter. Crusty bread is also essential to mop up all the sauce.
Greater London, England, UK
52 people made this
- 1 (2kg) rabbit, cut into pieces
- 100ml olive oil
- 750g small shallots, peeled and left whole
- 3 whole cloves garlic
- 500g passata
- 200ml water
- 2 whole cloves
- 1 teaspoon whole allspice berries
- 2 bay leaves
- 1/2 teaspoon ground cinnamon
- sea salt and freshly ground black pepper to taste
MethodPrep:40min ›Cook:1hr30min ›Ready in:2hr10min
- Heat the olive oil in a large casserole over medium-high heat. Add the rabbit and brown on all sides, about 5 minutes. Remove the rabbit from the casserole and set aside.
- Add the shallots and garlic to the casserole and cook until slightly soft and golden, about 3 to 5 minutes.
- Add the rabbit back to the casserole, trying to get the rabbit to the bottom with most of the shallots on top. Add the passata, water and seasoning. Cover and reduce heat to medium-low. Simmer without stirring for 75 minutes, uncovering the last 15 minutes to ensure all excess liquid evaporates. (Shake the casserole occasionally to prevent sticking - but avoid stirring so the onions don't fall apart.)
You don't have to use shallots; you can use small onions or pearl onions instead.
Reviews & ratingsAverage global rating:(3)
Reviews in English (3)
Altered ingredient amounts.i couldnt get any whole all spice berries, so added a level tsp of ground all spice. turned out lovely.-28 Feb 2011
lucky enough too have a friend that breeds rabbits for eating, so this easy recipe will be definately used again time and again.-28 Feb 2011
Can I suggest putting all the ingredients into the dish before putting the rabbit back. Way easier to stir it all together without having to dodge rabbit pieces.-10 Jun 2012(Review from this site AU | NZ)