Cretan Rabbit Stew Food

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GREEK RABBIT STEW RECIPE (IN RED WINE SAUCE)



Greek rabbit stew recipe (in red wine sauce) image

This easy Greek rabbit stew recipe in red wine and tomato sauce is a popular dish especially in the region of Crete. If you're a hunter, you can also use hare.

Provided by Makos

Categories     Dinner     Main

Time 1h45m

Number Of Ingredients 9

1 medium-sized rabbit (about 3 pounds), cut in large pieces ( (or 4-6 rabbit legs))
3 tablespoons olive oil
1 onion, finely chopped
2 bay leaves
4-5 allspice kernels
1 cup white or rose dry wine
1 can tomatoes (pureed in a blender/food processor)
Salt and pepper to taste
4 cups potatoes (peeled and cubed)

Steps:

  • Bring a deep pot over high heat and when it's hot, add the olive oil and the rabbit in one layer (if it doesn't fit in one layer, you will do it in batches). Let the meat brown well from one side, then flip it to brown from the other.
  • Remove the meat from the pan, add the onion, the allspice, the bay leaves, and some freshly grated black pepper. Stir until the onion is translucent, then return the meat to the pot and add the wine and the pureed tomatoes. When the pot starts to boil again reduce heat to a slow simmer, cover and cook for 30 minutes.
  • After 30 minutes, add the potatoes and the salt. Stir gently and shake the pan to distribute the ingredients evenly. Add enough boiling water (if needed) to almost cover the food, but not completely. Cook for about 1 hour or until the meat and the potatoes are fork tender.

Nutrition Facts : Calories 657 kcal, ServingSize 1 serving

CRETAN RABBIT STEW



Cretan Rabbit Stew image

Provided by Florence Fabricant

Categories     main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 14

1/2 cup olive oil
1 3-pound rabbit, cut into six large pieces (skinless chicken thighs may be substituted)
Salt and freshly ground black pepper to taste
2 pounds small white onions, peeled
4 large cloves garlic, peeled
15 whole black peppercorns
10 whole allspice berries
4 bay leaves
1 teaspoon ground cumin
1/2 cup dry red wine
1/3 cup red-wine vinegar
1 1/2 pounds ripe plum tomatoes, quartered
1 orange, cut into eight wedges
3 tablespoons Italian parsley leaves

Steps:

  • Heat half the oil in a skillet or wok, add the rabbit, and saute over high heat until browned. Drain and place in a 5-to-6-quart heat-proof casserole. Season the rabbit with salt and pepper.
  • Add the onions to the skillet, and saute over medium high heat until they start to brown. Add the garlic, and continue to saute until the onions and garlic are well browned. Add the skillet's contents to the casserole.
  • Scatter the peppercorns, allspice, bay leaves and cumin in the casserole. Pour in the wine and the vinegar. Place the tomatoes on top, then the orange wedges. Pour remaining olive oil over the oranges. Cover, bring to a boil, reduce heat and simmer slowly about 45 minutes, until the rabbit and onions are tender.
  • Transfer to a serving platter, arranging the rabbit in the middle and surrounding it with onions. Reheat the sauce in the casserole and check seasonings. Add the parsley. Cook for a few minutes to reduce the sauce slightly, remove bay leaves and spoon some of the sauce over the rabbit and onions.

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