|Rabbit carcass — 1.5 kg|
|Red onion — 0.5 kg|
|Onion (small) — 0.5 kg|
|Carrots — 0.5 kg|
|Garlic — 3 teeth|
|Red wine — 200 gr|
|Salt — to taste|
|Rosemary — 2-3 sprigs|
|Bay leaf — 1 piece|
|Ground black pepper — 1/4 h l|
|Carnation — 4 pieces|
|Tomato paste — 2 tbsp|
|Vegetable oil — for frying|
|Sugar — 1 h l|
|Tomato — 1 piece|
|Flour — 1 h l|
We are preparing Stifado, a spicy Greek dish, with red wine and rosemary! Make a variety, try this dish. Moreover, it is not difficult to cook it at all.
How to cook Stifado stew with rabbit and vegetables
A beautiful name and a very tasty, fragrant and unusual dish. Stifado sounds much nicer than just an ordinary stew. Although in fact it’s still a stew for us. Rabbit meat is the best dietary meat and does not have a pronounced taste, except that it is a little sweet. Choose fresh rabbit meat, focus on the color, it should be slightly pink or white, as well as the smell and density and consistency.
The rabbit carcass is washed with cold water and cut into portions. Sprinkle with black pepper and salt, mix and leave for a while while we cook the rest of the ingredients.
Now peel the onions and carrots. This dish is served without a side dish, so do not be afraid to add onions and carrots in the amount I indicated. The weight of onions and carrots should correspond to the weight of a rabbit, or at least be approximate. Cut the red onion into feathers. If we find a small onion, then we leave it whole, if not, then we also cut it in half or into quarters, depending on the size of the bulbs. Cut the carrots into cubes.
We take a large frying pan with high sides. Heat up the oil and fry the rabbit pieces. Immediately throw garlic and rosemary into the oil.
Then add onions and carrots to the rabbit in the pan. Fry for a few more minutes. Pour a glass of red wine. Let it boil.
Wash the tomato, cut the skin and put it in boiling water for a couple of minutes, then remove the skin. Cut into small cubes. Add the tomato to the pan. Next, stir the tomato paste in a small amount of water and pour the rabbit. The water should completely cover both meat and onions. Now we put the bay leaf, cloves and sugar.
Simmer on low heat for forty minutes. Then, to thicken the sauce, you can add flour. Stir a teaspoon of flour in a small amount of water and pour in a thin stream, stirring in the stew. Boiled, stir, another five minutes and it’s done. Bon Appetit!