RABBIT STIFADO
Most people are familiar with beef stifado but, traditionally, this wonderful dish is made with rabbit or wild hare. In my opinion, the rabbit version is far better than the beef.
Provided by evelynathens
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Rinse the rabbit pieces and place them in a mixing bowl together with the bay leaves and vinegar; mix well and leave to marinate for at least 2 hours, or overnight; remove the rabbit from the marinade and pat dry with kitchen paper.
- Heat half of the olive oil in a large saucepan until hot, add the rabbit and fry the pieces until quite brown on all sides; add the tomato paste, bay leaves (left over from the marinade), sugar, garlic, spices, wine and the hot water.
- Season with salt and pepper.
- Bring to the boil mixing well then reduce the heat, cover and simmer for about 1 hour.
- Meanwhile, heat the remaining olive oil in a frying pan; add the onions and sauté gently for 15 minutes stirring occasionally, until golden all over; after the rabbit has been cooking for 1 hour, add the onions and oil from the frying pan to the saucepan; combine, then re-cover and simmer for a further 15 minutes; fish out the cinnamon stick, allspice berries and rosemary sprig.
- Note: This can be served with pasta, noodles, rice or oven-roasted potatoes, but my personal favourite is homemade french-fries, which taste delicious dunked in the spicy sauce.
Nutrition Facts : Calories 355.6, Fat 27.2, SaturatedFat 3.8, Sodium 76.3, Carbohydrate 19.9, Fiber 3.3, Sugar 8.8, Protein 2.5
RABBIT GREEK RECIPE
It's a classic way of cooking rabbit in Greece. My grandmother used to cook rabbit this way, and the recipe is hers. The secret for this food is the water to has evaporated when the meat is ready! It can be served with fried potatoes or rice!
Provided by greekcooklovers.blogspot.com
Categories World Cuisine Recipes European Greek
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Heat 1/4 cup olive oil in a large saucepan over medium heat. Fry rabbit pieces in hot oil until evenly browned. Season with bay leaves, salt, allspice berries, oregano, and lemon juice to the saucepan. Pour white wine over the rabbit. Bring the mixture to a simmer; cook 4 to 5 minutes. Add enough water to the saucepan to cover rabbit completely.
- Bring the liquid to a simmer; cook until rabbit is cooked through and the water is evaporated, about 40 minutes.
Nutrition Facts : Calories 566.7 calories, Carbohydrate 1.3 g, Cholesterol 174.7 mg, Fat 30.7 g, Fiber 0.2 g, Protein 62 g, SaturatedFat 7 g, Sodium 694.4 mg, Sugar 0.3 g
GREEK RABBIT STEW. KOUNELI STIFADO
I have made this rabbit stew many times, and I always seem to like it better with the skinny cottontails here in California, although it is very good with domestic rabbits, too. You could use snowshoe hare or pheasant, too, although you'd need add another 30 to 45 minutes on the cooking time. Freaked out about rabbit? Use chicken.
Provided by Hank Shaw
Categories Soup
Time 1h50m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 557 kcal, Carbohydrate 11 g, Protein 75 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 270 mg, Sodium 223 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
LAGOSTIFADO - RABBIT STEW
Rabbit stew is one of the most traditional Greek recipes, found almost everywhere. This particular version is a regional specialty from the Aegean island of Paros.
Provided by Diane Kochilas
Number Of Ingredients 18
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.
GREEK RABBIT STEW RECIPE (IN RED WINE SAUCE)
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
HUNTER'S RABBIT
Provided by Food Network
Categories main-dish
Time 2h55m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- To a large warmed skillet over medium heat, add 1/4 cup of olive oil. Sprinkle the rabbit with salt and pepper, to taste. Add the rabbit to the hot oil and brown on both sides. Remove the rabbit to a medium-size casserole dish.
- In that same skillet, over medium heat, add more olive oil. Add the mushrooms and shallots and saute for about 2 minutes. Transfer the mushroom mixture to the casserole. Sprinkle the flour, thyme, parsley and the bay leaf over the rabbit and stir in the tomato sauce, wine, and the beef broth. You may add a pinch more of salt and pepper if you wish. Cover with foil and put in the oven to bake until the rabbit is tender, stirring every hour, about 2 to 3 hours. Rabbit meat should pull off easily from the bone with a fork. Remove from the oven and serve.
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- Pot Roasted Rabbit Recipes. This recipe contains mushrooms, bacon, and rabbit. Is your mouth watering yet? Because mine was from the get go. So if you’d like to fry your rabbit meat and combine it with some other delicious ingredients, then you should certainly give this recipe a go.
- Rabbit Stew with Red Wine. If you are a fan of meat in a wine sauce, then you’ll probably want to give this recipe a chance. It has a lot of different ingredients, but they are all natural so they should be pretty easy to locate.
- Stuffed Rabbit Recipes. I love stuffing! Seriously, it is embarrassing how much I love stuffing. If you are in the same boat, then you will probably want to give this recipe a go.
- Rabbit in Mustard Sauce. I’ll be honest, I’m a simple country lady that usually doesn’t make many ‘sauces.’ The fanciest sauce we have around my house is gravy.
- Grilled and Marinated Rabbit. The first time I ate rabbit, we grilled it. Yet, we didn’t do it properly apparently because it was far from delicious. However, after following rabbit recipes like this one we have had much better luck with grilling rabbit meat since.
- Rabbit and Dumplings. This recipe looks so appetizing. If you are a fan of chicken and dumplings, then you need to try it with rabbit. Who knows? You may end up preferring this classic remake to the traditional dish.
- Braised Rabbit Pie. I am a huge fan of chicken pot pie. If you love chicken pot pie too, then you might want to give this braised rabbit pie recipe a try.
- Kentucky Fried Rabbit. I have a secret confession. I don’t like eating out. There is just very little food out there for the money that I don’t feel like I can fix better at home.
- Rabbit Sausage. Have you had to purchase sausage lately? I didn’t purchase any for a long time. So you could imagine my shock when I saw how high it had gotten over the period I didn’t purchase it.
- Farm Fresh Fried Rabbit Recipes. If you like fried chicken, then you’ll probably love this recipe. Again, it is a play on common favorite rabbit recipes.
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- Melitzanosalata – Greek Eggplant Dip. Melitzanosalata is an eggplant dip perfect to accompany meaty dishes. This traditional dish is similar to baba ganoush but not exactly, it’s a little less complicated with simple ingredients of eggplant, garlic, olive oil, lemon juice, and salt and pepper.
- Taramosalata. Taramosalata (or Taramasalata) is another delicious Greek dip made with taramas, (salted and cured fish roe) olive oil, lemon juice, and a base of bread and potatoes.
- Saganaki. Who doesn’t love fried cheese? If you like cheese, you are going to love Saganaki. This classic Greek dish is fried cheese that is melted and gooey on the inside and crunchy and delicious on the outside.
- Dolmadakia – Stuffed Grape Leaves. Dolmadakia is one of the most popular Greek dishes you’ll see on many Greek menus. These tasty rice and herb stuffed grape leaves can be filled with whatever you desire.
- Keftedes. Keftedes are Greek meatballs that make for a great appetizer for a crowd to share, they can be served at parties, and they can also be the main course.
- Courgette balls. Courgette balls are a vegetarian starter made with cheese, flour, and breadcrumbs combined with egg, fresh mint, parsley, dill, garlic, spring onion.
- Tyropitakia (Tiropita) Tyropitakia is a phyllo pastry pie stuffed with cheese. Lots of cheese. This delicious traditional Greek cheese pie is filled with feta cheese, ricotta, cream cheese, and melted butter make for a scrumptious appetizer.
- Baked Zucchini with Potatoes. Oven-baked zucchini is a great addition to small plates. Tossed with butter and oregano this is a delicious and common starter when preparing Greek foods.
- Fasolada (Traditional Greek Bean Soup) Fasolada is a traditional white bean soup that is a staple meal in any Greek household. It is considered the national dish of Greece.
- Tahini Sauce. Mmm, Tahini. It is a versatile Greek dip that can also be used as a sauce or dressing. This dense paste made from sesame seeds is used for many Greek dips.
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