Entree: Greece – Aegean Islands – Κουνέλι στιφάδο ➤ Kouneli stifado (A slow-braised Aegean rabbit stew with onions, tomatoes, red wine, and warm spices)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 50 min

Total 2 hrs 15 min

Ingredients

- 2.5 lb (1.1 kg) rabbit, cut into serving pieces
- 1/4 cup (60 ml) extra-virgin olive oil
- 1 lb (450 g) small pearl onions, peeled (or 12–16 small onions)
- 1 cup (240 ml) dry red wine
- 2 tbsp (30 ml) red wine vinegar
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) water or light chicken stock
- 1 cinnamon stick (about 2 in / 5 cm)
- 4 whole cloves (approx. 1 g)
- 1 tsp (5 g) sugar
- 2 bay leaves
- 2 large carrots, sliced, about 10 oz (300 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) brandy or cognac (optional, for deglazing)
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

1. Pat the rabbit pieces dry and season with salt and pepper. Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Sear the rabbit in batches until golden brown on all sides, about 6–8 minutes per batch. Remove the browned pieces and set aside.
2. Reduce heat to medium, add the pearl onions and sliced carrots to the pot and cook, stirring, until the onions begin to color, about 6–8 minutes. Add the minced garlic and cook 1 minute more. If using, pour in the brandy to deglaze and scrape up browned bits.
3. Stir in the tomato paste, then return the rabbit to the pot. Add the red wine, red wine vinegar, water or stock, cinnamon stick, whole cloves, bay leaves, sugar, and dried oregano. Bring to a gentle simmer, cover partially, and reduce heat to low.
4. Braise gently until the rabbit is very tender and the sauce is reduced and syrupy, about 1½ to 2 hours, stirring occasionally and checking liquid level (add a splash of water if it gets too dry).
5. When done, remove the cinnamon stick and bay leaves. Adjust seasoning with salt and pepper. Serve hot, sprinkled with chopped parsley, alongside boiled potatoes, crusty bread, or rice to soak up the rich sauce.