Foodbook #926 Greek rabbit stew - Stifado


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


1 rabbit
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



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


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