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Rabbit/"Stifado”

Ingredients:                                        

1 1/2 kilo rabbit cut in portions

1 cup of olive oil

1 big onion, chopped

1 1/2 kilos of small onions (baby onions)

4 tomatoes

8 bay leaves

10 whole peppers

2 gloves of garlic

1 glass of red dry wine

1 cup of water

1/2 glass of vinegar

½ teaspoon salt

½ teaspoon freshly ground pepper

       




Directions:


Wash the rabbit very well with water.

Peel the baby onions and put them in a bowl full of warm water. Preheat oil and sauté the meat with the big onion that is finely chopped, in high temperature (5 out of 6) and add salt and pepper. Let it till it gets a brownish look, and add the vinegar.

Peel and cut the tomatoes in small pieces and add them in the pan with the rabbit. Mix all of them with a wooden spoon for 2-3 minutes, let it boil and after add the bay leaves and the garlic.  Add the boiled water (needs to cover all ingredients) and lower the temperature to 3 out of 6 and let it cook for 10 minutes.

Dry the baby onions and fry them in virgin olive oil till they get brown. Add them in the pan with the rabbit half way through. It needs around 1 ½ hours, until the meat and onions are tender


Tip:


This dish is usually accompanied by French fries


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