Name: Rabbit and Pearl Onion Stew (Kouneli Stifado)
Yield: Serves 4-5
Cuisine: Greek
Ingredients: 1 cup water; 2½ pounds pearl onions, peeled but left whole; 6-8 whole cloves; 1 cinnamon stick (optional); A few sprigs of flat-leaf parsley, chopped; 5-6 cloves garlic, halved lengthwise; 1 fresh chili pepper, minced; or freshly ground pepper to taste; Sea salt; 3-4 allspice berries, or ½ teaspoon ground allspice; ½ cup dried currants; 2 bay leaves; 1 rabbit (about 3 pounds), cut into serving portions; ⅔ cup olive oil; 1 teaspoon sugar; ½ cup sweet red wine, such as Mavrodaphne; ½ cup red wine vinegar

Preparation info

Serves
4-5

Difficulty
Easy

Appears in

The Foods of Greece

By Aglaia Kremezi

Published 1993

About

A meat stew that contains pearl onions and wine or vinegar is called a stifado in Greece. We have many variations of stifado, some with tomato sauce and some without. For instance, in the islands you will even find octopus stifado. This method is thought to be the ideal way to cook wild hare, but because hare is not very common and everybody loves stifado, you are more likely to find rabbit or other meats prepared this way. Stifado can be made a day ahead