Πέμπτη, 9 Φεβρουαρίου 2012

Greek rabbit "stifado" with pomodore tomatoes and shallots onions



This recipe is something like a myth for the Greeks. Therefore, it could not be missing from my cookbook! Moreover, the rabbit is one of my favorite meats.
Before we start cooking the rabbit, we will need to marinate it for at least 12 hours.

Prepare the rabbit
We cut the rabbit in pieces or ask the butcher to do it. We wash the meat and tap it to dry. Then, we put it in a bowl until we prepare the marinade.

For the marinade
For the marinade we will need 3 cups of white wine and ¼ cup of white vinegar, one sliced onion, one stalk of celery, a sliced carrot, 3-4 smashed cloves of garlic, 2 bay leaves, 10-15 peppercorns and ½ tsp rosemary.
In a saucepan, we put all the ingredients for the marinade and boil them for 5 minutes. We withdraw the saucepan from the heat and let it cool. Then, we strain the marinade, discard the vegetables and pour the marinade over the rabbit. We put the bowl in the refrigerator and keep it there for 12 hours.

The next day...
We drain the rabbit and roll it over in a plate with flour. Then, we fry the rabbit in highly heated olive oil until it changes its colour on all sides. You may have “fireworks” in your kitchen from the eyes of the rabbit, so be careful! To prevent it you may not cook the head or keep the saucepan covered for a while.
Then, you add in the pan one fresh chopped onion in slices and 2-3 cloves of garlic. Now, you add the marinade in the saucepan and 2 extra cups of water and cook over very low heat for at least 1 hour or until the meat is almost soft. You may frequently need to check the rabbit and turn it over to prevent from stιcking το the pan.

After one hour of cooking...
When the rabbit is almost done, we add salt and pepper as well as 10-15 washed and unchopped pomodore tomatoes, 1TBsp of sugar and 8-10 sautéed shallots onions.
Before we add the shallots in the sauce pan, we wash and peel them and, sauté the onions and 2-3 cloves of garlic in heated olive oil, in a fry pan, for a few minutes to shine.
Let your food cooking for another half hour until the rabbit meat has melted. If you need to add glasses of water during cooking, you may do it to prevent the meat sticking at the bottom of the pan.

After this last half hour of cooking,
We can enjoy a perfectly cooked rabbit accompanied with boiled white rice or fried potatoes, feta cheese and fresh lettuce salad!
Remove the rabbit from the pan and place it on a big platter with the onions and the pomodore tomatoes around it. Strain the sauce to remove small bones, herbs and spices and, serve it separately or as a topping on the rice or potatoes.
Season your food with fresh green pepper and you're ready to taste your delicious food!


Kisses, Foteinoula

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