Name: Rabbit stifado
Cook time: 155 min
Total time: 155 min
Yield: 4
Ingredients: 1.4 kilogram whole rabbit; 2/3 cup (160ml) dry red wine; 1/3 cup (80ml) red wine vinegar; 2 clove garlic, crushed; 3 dried bay leaves; 1 cinnamon stick; 6 cloves; 1 tablespoon light brown sugar; 2 teaspoon oregano; 1/2 teaspoon ground allspice; 800 gram baby brown onions; 1/4 cup (60ml) olive oil; 2 tablespoon tomato paste; 1 litre water; 2 tablespoon fresh flat-leaf parsley, coarsely chopped

Ingredients

1.4 kilogram whole rabbit

2/3 cup (160ml) dry red wine

1/3 cup (80ml) red wine vinegar

2 clove garlic, crushed

3 dried bay leaves

1 cinnamon stick

6 cloves

1 tablespoon light brown sugar

2 teaspoon oregano

1/2 teaspoon ground allspice

800 gram baby brown onions

1/4 cup (60ml) olive oil

2 tablespoon tomato paste

1 litre water

2 tablespoon fresh flat-leaf parsley, coarsely chopped

Method

1.Chop rabbit into eight even-sized pieces. Combine rabbit, wine, vinegar, garlic, bay leaves, cinnamon, cloves, sugar, oregano and allspice in large bowl. Cover; refrigerate 3 hours or overnight.

2.Peel onions, leaving root ends intact. Heat oil in large saucepan; cook onions, stirring, over medium heat, until softened. Remove from pan.

3.Remove rabbit from marinade; reserve marinade. Cook rabbit in same heated pan, in batches, until browned. Remove from pan.

4.Return rabbit and onions to pan with paste, the water and reserved marinade; bring to the boil. Reduce heat; simmer, uncovered, over low heat, about 2 hours or until sauce has thickened.

5.Season to taste. Serve topped with parsley.

Ask the butcher to chop the rabbit into pieces for you.
Note

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