Foodbook #449 Greek rabbit stew - Stifado

Foodbook #449 Greek rabbit stew - Stifado


Good morning and happy Sunday my friends, classic Greek kitchen for you today with a tasteful stifado , let’s try this


1 hare
For the marinade:
1 glass of vinegar
For cooking:
1 1 / 2-2 kg stewed onions
1 onion for sautéing
4-5 cloves of garlic
3-4 fresh tomatoes or a can of peeled tomatoes
2 full spoonfuls of pulp
5-6 cloves
5-6 grains of allspice
3-4 bay leaves
A little grated nutmeg
Salt Pepper
3/4 cup olive oil


Cut the hare into portions. Put it in a bowl and add the vinegar and oregano. Add as much water as needed to cover the hare. Leave it in the fridge overnight.
The next day we drain the hare from the marinade and put it in a pot. Add the olive oil, the chopped onion, the garlic in chunks, the salt and pepper and the spices. Saute well and add the tomato and the pulp. Add a little water to cover the hare and simmer until soft. We do not want it to melt us.
Meanwhile, clean the onions and put them in another pot.
When the hare boils, pour its sauce into the pot with the onions and let them simmer. We do not add water because the onions will get a lot of liquid. We may need to add a little salt.
When the onions soften without melting, and the sauce has set, add the onion sauce to the hare and let it boil for a few minutes until you have a nice knit sauce. Keep the onions alone in the pot.
By boiling the onions separately, we manage not to melt them and not to mix them with any hare bones. When serving, place the hare portions and onions side by side

Hope you enjoy this.

Stay safe and healthy my friends and take care of your people

My best wishes from Greece

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