Recipe

Rabbit Greek Style Recipe

	Greekgirrrl / All my dishes 1 year, 10 months ago A very good stew- period! Sorry, no picture til I make it! Prep:24m Cook:120m Servings:6	Greekgirrrl
	greek wild game

Does this look good? Yeah! / Nope

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Ingredients

1 medium-size rabbit (about 3 pounds), cut into serving pieces

For the marinade:

2 cups dry red wine

2 bay leaves

6-10 allspice berries

1 cinnamon stick

Flour for dredging

1 cup olive oil

salt and freshly ground black pepper

2 pounds small round stewing onions, peeled and whole

2 cups dry red wine

1 cup chopped tomato

2 bay leaves

1 cinnamon stick

1 orange, washed and cut into 8 wedges (if you prefer no orange, do not add)

Directions

Remove and discard the innards from the rabbit.

Wash the rabbit well and pat dry.

Place in a large bowl.

Pour in the wine, and add the bay leaves, allspice berries and cinnamon.

Marinate the rabbit overnight, covered, in the refrigerator.

In a wide, heavy stewing pot, heat half a cup of olive oil.

Add the onions and cook in the oil over medium-low heat for about 20 minutes, until the onions are lightly browned and translucent. Shake the pot back and forth over the course of cooking the onions, so that they turn and brown on all sides.

In the meantime, remove the rabbit from the marinade, pat dry and dredge lightly with flour.

Discard the marinade.

Remove onions with a slotted spoon and set aside.

Add another quarter cup of olive oil to the pot and heat.

Place the rabbit pieces in the pot and sear to brown over medium-high heat, turning on all sides.

Place the orange wedges over the rabbit.

Pour in the wine and tomato; add the bay leaves and cinnamon stick.

Lower heat and cover.

Simmer rabbit over low heat for about one and a half hours, or until tender.

Remove, cool slightly and serve.

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Comments

crainny 1 year, 10 months ago said:
I HAVE to try this one. My husband is scared of rabbit as a meal, so I need to find more creative (delicious) ways to get around it. I think after a terrine, he is not as scared anymore. Thanks for posting!

mpierce 1 year, 10 months ago said:
This sounds good will have to give this one a try. A good excuse for me to go rabbit hunting.
Thanks.
-Mark

robertg 1 year, 10 months ago said:
Copying this, I have a friend that raises rabbits and will give him a copy,and will make this for myself,thanks for a great post...Bob

24razor 1 year, 10 months ago said:
Is this a bit like "Stifado"? I've had rabbit stifado at Greek resteraunts and loved it, and your recipe sounds great!
You've got some great recipes by the way - glad to be your cooking buddy (although I'm not quiote sure what it involves other than getting a notification of new recipes?)

eeks 1 year, 10 months ago said:
RABBIT??? I can't kill no bunny!!! this is fine with chicken!! and Turkey is great too!! Can't get past the vision of BUGS in a stewing pot!!

jenniferbyrdez 1 year, 10 months ago said:
I'm with eeks. I can't kill no bunny (anymore) either. But this is great for chicken. Also bunny's have no bugs if you kill them at the right time of year-I mean wild ones of course.

alexander_kassal 1 year, 10 months ago said:
As soon as I catch a spring hare in my snare,
This fine stew I will endeavour to prepare;
But in one little tittle I do disagree,
Why use a dry wine when you can use a sweet!

vino4dino 1 year, 9 months ago said:
I'll be cooking rabbit soon. I'm glad to have this delicious recipe. Thanks.

sitbynellie 5 months, 1 week ago said:
This sounds lovely. Our local butcher is selling rabbit just now - I've never tasted rabbit before - I'm planning to make this this week...if I do, I'll take a photo and send it!
Susan

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