Foodbook #926 Greek rabbit stew - Stifado


adcf0bcdff8a7e9a27d0dca101cd60b74152bde9d9bc3a500339d9bc074f721d.jpgJ

Good morning my friends and happy Sunday with super and lovely food . So let’s do it together step by step


Ingredients

1 rabbit
salt
pepper
50 g all-purpose flour
50 g olive oil
1 kilo pearl onions
1 tablespoon(s) cumin, seeds
1 tablespoon(s) coriander, seeds
2-3 bay leaves
2 clove(s) of garlic
1 stick(s) cinnamon
1 tablespoon(s) tomato paste
100 g red wine
3-4 tablespoon(s) balsamic vinegar
2 tablespoon(s) honey
400 g canned tomatoes
1 chicken bouillon cube
1 liter water
2 sprig(s) rosemary

 

Preparation

Place a pan over high heat and add 2 tablespoons olive oil.
Cut the rabbit into 8 portions. Season with salt, pepper and flour. Spread over whole surface of rabbit.
Transfer to pan and sauté on both sides until golden. Remove from pan and set aside.
Place a pot over high heat.
Add 2 tablespoons of olive oil and the pearl onions. Sauté until golden.
Add the cumin, coriander, bay leaves, garlic, cinnamon stick and tomato paste. Mix with a wooden spoon.
Add the red wine and then add the balsamic vinegar and honey. Mix until all the ingredients are combined.
Add the chopped tomatoes, bouillon cube, water, rabbit, rosemary, salt and pepper.
Cover pot with lid, lower heat to medium and simmer for 1 ½ hours.
Serve with slices of bread, olive oil and thyme.


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

My best wishes from Greece

 

How do you rate this article?


8

1

Krevasilis
Krevasilis

Multiple sclerosis survivor


My life with multiple sclerosis
My life with multiple sclerosis

Is bitch but it’s mine

Send a $0.01 microtip in crypto to the author, and earn yourself as you read!

20% to author / 80% to me.
We pay the tips from our rewards pool.