Greek Rabbit Stew Recipe In Red Wine Sauce Food

GREEK RABBIT STEW. KOUNELI STIFADO

Steps:

• Cut up the rabbits and cut into serving pieces. Be sure to include little bits, like the belly flaps, the front legs, the kidneys and such; they become yummy surprises in the finished stew. Salt the rabbit pieces well and set aside for 30 minutes.
• Heat 1/4 cup olive oil in a frying pan and brown the rabbit well. As each piece browns, move it to a brazier or Dutch oven or other heavy, lidded pot. When the rabbit is browned, sauté the onions for 4 to 5 minutes over medium-high heat, until they begin to brown. Add the garlic and sauté for another minute. Sprinkle with salt. Do not let the garlic burn.
• Turn the contents of the frying pan into the brazier or a Dutch oven, then arrange the bay leaves, oregano, allspice berries and cinnamon stick over them.
• In the pan you browned the rabbit and the onions, add the wine, sweet wine, vinegar, stock, tomato paste and grated tomatoes - cut tomatoes in half and run them through your coarsest grater to leave the skins out of your pot. Cook this down over high heat for 3 to 4 minutes, then pour over everything in the pot.
• Cover the pot and bring to a simmer. Cook slowly for 1 hour, then check. It may need up to another hour. You want the rabbit to be just about falling off the bone. You can pull the rabbit meat off the bone, as I do, or just let your guests do that. Grind some black pepper and drizzle some really good olive oil over everything right when you serve.

LAGOSTIFADO - RABBIT STEW

Steps:

• Preheat oven to 375F/180C.
• Heat 4 to 6 tablespoons of olive oil, or more if needed, in a large, wide pot or Dutch oven over medium flame and add the rabbit, in batches if necessary. Brown on one side then turn with kitchen tongs to brown on the other side. Season with salt and pepper. Remove the rabbit with kitchen tongs to a tray or platter lined with paper towels.
• Add the onions to the pot and cook until wilted, about 8 to 10 minutes. Stir in the garlic. Add the dry and sweet wines and simmer until the liquid is reduced by a third. Add the chopped fresh and canned tomatoes and chicken stock. Add the rabbit pieces to the pot. Season with salt and pepper. Add all the herbs and spices.
• Cover the pot and transfer the rabbit to the oven. Bake for about 35 minutes.
• While the rabbit bakes, heat the butter in a large, wide skillet and brown the stewing onions on all sides over low heat, about 15 to 20 minutes. About halfway through cooking them, sprinkle with the sugar and add half a cup of water. Shake the pan back and forth to disperse it evenly. The onions should cook long enough to caramelize without losing their shape or falling apart.
• About halfway through baking the rabbit, stir in the tomato paste to help thicken up the pan juices. Add the caramelized onions to the rabbit after it's baked for 35 minutes or so and continue baking another half hour, or until very tender and falling off the bone. Remove, cool slightly and serve over rice or noodles.

SLOW-COOKED RABBIT STEW

Steps:

• Heat oven to 150C/130C fan/gas 2. Put the prunes in a bowl with the brandy and brown sugar, stir, then set aside to soak.
• Dust the rabbit in the flour. Heat the oil in a large flameproof dish and brown the rabbit all over until golden - you may have to do this in batches. Set the rabbit aside. Add the bacon, vegetables, garlic and herbs to the dish and fry for 5 mins until starting to colour.
• Pour in the red wine and scrape all the goodness off the bottom of the dish. Add the chicken stock and put the rabbit back in the dish with the boozy prunes, then cover and cook for 2 hrs, stirring occasionally, until the rabbit is totally tender. Serve scattered with parsley and wild rice on the side.

RABBIT AU VIN

Steps:

• Soak the shallots in boiling water for 5 mins, drain, then peel - this makes it a lot easier to remove the skins. While they are soaking, slice the rest of the vegetables. Heat a large, wide flameproof casserole dish, then add the lardons. Fry for 5 mins or until the fat has run from the meat, then tip in the vegetables and cook for 10 mins until golden and starting to soften. Tip into a bowl.
• Toss the rabbit meat with the flour, then tap off the excess. Heat half the butter and oil in the dish, then brown half the rabbit for 10 mins until golden all over. Add a good splash of water, scrape around the dish and tip the juices into a jug. Repeat with the second batch of rabbit, but use the wine to deglaze the pan this time, letting it reduce by about a third.
• Add the rabbit and the vegetables to the wine, pour in the stock, stir in the herbs and bring to a simmer. Cover, leaving just a small gap for steam to escape, then simmer for 1½-2 hrs or until the meat falls away from the bones. If you like a thicker sauce to your stew, you can lift out the meat and vegetables and boil the sauce to thicken it a little. To finish, heat the knob of butter in a frying pan and cook the mushrooms with salt, pepper and a few thyme leaves over a high heat until browned. Spoon these over the stew, sprinkle with thyme leaves and bring to the table.

LAPIN A LA BOURGUIGNONNE (RABBIT WITH RED-WINE SAUCE)

Steps:

• Sprinkle the rabbit pieces with salt and pepper.
• Put the salt-pork cubes in a saucepan and add water to cover. Bring to the boil and simmer about one minute. Drain thoroughly.
• Heat the butter in a large, heavy casserole and add the salt-pork pieces. Cook, stirring, until lightly browned, about three minutes. Add the onions and cook, stirring, about two minutes.
• Add the mushrooms, salt and pepper and cook, stirring, about two minutes. Transfer the onions, mushrooms and salt-pork pieces to a bowl and set aside.
• To the fat remaining in the casserole, add the rabbit pieces in one layer and cook, turning the pieces as necessary, until lightly browned all over, about five minutes. Scatter the mushrooms, onions and salt pork over the rabbit pieces and stir to blend.
• Cook about five minutes and sprinkle with flour, salt and pepper. Add the wine and cloves.
• Tie the parsley, thyme and bay leaf into a bundle and add it. Bring to the boil, cover closely and cook over very low heat about one hour. Remove and discard the herb bunch. Uncover and cook about three minutes to reduce the sauce.