Greek-Style Braised Rabbit Stew

Ingredients

• 2 pounds (900g) rabbit meat, cut into pieces 2 pounds (900g) rabbit meat, cut into pieces
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 1/4 cup (60ml) red wine vinegar 1/4 cup (60ml) red wine vinegar
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 onions, thinly sliced 2 onions, thinly sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 cups (480ml) crushed tomatoes 2 cups (480ml) crushed tomatoes
• 1 cinnamon stick 1 cinnamon stick
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 38g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the rabbit meat, red wine, red wine vinegar, and a pinch of salt and pepper. Let it marinate for at least 2 hours, or overnight for best results.
2. 2.
   Heat olive oil in a large pot over medium heat. Add the onions and garlic, and sauté until they become translucent.
3. 3.
   Add the marinated rabbit meat to the pot, reserving the marinade. Cook until the meat is browned on all sides.
4. 4.
   Stir in the tomato paste, crushed tomatoes, cinnamon stick, bay leaves, dried oregano, and the reserved marinade. Season with salt and pepper to taste.
5. 5.
   Reduce the heat to low, cover the pot, and simmer for about 2 hours, or until the rabbit meat is tender and the flavors have melded together.
6. 6.
   Serve the Kouneli stifado hot, garnished with fresh parsley, alongside crusty bread or orzo pasta.

Treat your ingredients with care...

• Rabbit meat — Ensure that the rabbit meat is fresh and properly cleaned before marinating. If rabbit meat is not available, you can substitute it with chicken or beef for a different flavor profile.

Tips & Tricks

• For a richer flavor, marinate the rabbit meat overnight.
• If you prefer a thicker sauce, you can add a tablespoon of flour to the pot before adding the tomato paste and crushed tomatoes.
• Serve the Kouneli stifado with a dollop of Greek yogurt on top for a creamy twist.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Kouneli stifado hot, accompanied by a side of crusty bread or orzo pasta. This allows you to savor every bit of the delicious sauce.

Presentation advice

Garnish the Kouneli stifado with a sprinkle of fresh parsley to add a pop of color and freshness to the dish. Serve it in a rustic clay pot or a deep serving dish to showcase its traditional Greek roots.