Rabbit Stifado in Clay Pot

RECIPES/MEAT/Hunting

Rabbit Stifado in Clay Pot

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Recipe-Ingrediants

Indulge in a classic, flavorsome traditional dish that overflows with taste and aromas. Rabbit harmoniously combines tender pearl onions with a delicious sauce that will tantalize your taste buds. With the addition of a fluffy mashed potato, this dish reaches new heights of combined flavor and enjoyment.
The accompanying sauce for this dish is simply amazing. The flavors of tomatoes blend with the aromatic power of garlic and the freshness of herbs. The sauce weaves a tasteful experience filled with balanced flavor notes that will captivate you.

Our Ingredients:
1 rabbit, approximately
2-2 ½ kg (ask your butcher to cut it into pieces)
2-2 ½ cups pearl onions
4 cloves of garlic, finely chopped
80g olive oil
500g ripe tomatoes, deseeded and peeled, passed through a sieve
1 tbsp tomato paste
40g white vinegar
1 glass of white wine
1 sprig of thyme
A little flour
1 tsp fig syrup or honey
Salt, pepper,
3 bay leaves,
10 allspice berries,
3-4 cloves

For the marinade, we need:
1 cup white wine
½ cup white vinegar
50g olive oil
1 onion, sliced
2 cloves of garlic, sliced
4-5 bay leaves
Salt, pepper, thyme

Directions

Wash the rabbit pieces to remove any broken bones or foreign bodies. Pat them dry with an absorbent towel. Place the rabbit pieces in a bowl and add the ingredients for the marinade. Mix well, cover with plastic wrap, and refrigerate overnight.
The next day, remove the rabbit pieces from the marinade, coat them with flour, and pan-fry them until they take on color and become golden. Transfer the meat pieces to a clay pot. In the same pan, saute the pearl onions with the garlic until they become glossy. Then add the tomato paste and incorporate it into the mixture. Deglaze with wine, let the alcohol evaporate, and add the tomatoes and spices. Let it simmer for a couple of minutes, then pour it over the rabbit. Add some water, cover the clay pot, and place it in an oven preheated to 200°C for the initial cooking. Then lower the temperature to 180°C and cook for 2 ½ - 3 hours, depending on the weight of the meat and the oven.
Serve the rabbit stifado with fried potatoes, rice, mashed potatoes, or your preferred side dish.
• To make it easier to peel the pearl onions, soak them in water for 2-3 hours beforehand.
• To prevent the spices (cloves, allspice, bay leaves, thyme) from scattering in the dish, wrap them in a cheesecloth or muslin bag.
• The fig syrup adds a wonderful touch to the dish. If you don't have it, you can try using honey or petimezi.
The secret to this dish is slow cooking. Give it time and let it simmer to perfection.