Name: Rabbit casserole with baby onions
Yield: Serves 4
Cuisine: Greek
Ingredients: 15 ml/1 tbsp demerara/raw sugar; 675 g/1½ lb small, pickling-size onions, peeled; 45 ml/3 tbsp plain/all-purpose flour; 15 ml/1 tbsp tomato paste diluted in 300 ml/½ pint/1¼ cups water; 2 bay leaves, crushed; 1 rabbit, jointed; 90–105 ml/6–7 tbsp extra virgin olive oil; green salad, to serve; 60 ml/4 tbsp red wine vinegar; 3–4 whole allspice; 1–2 sprigs of fresh rosemary, plus extra to garnish; 1 cinnamon stick; 175 ml/6 fl oz/¾ cup red wine; 2 carrots, cut into thick batons, about 10 cm/4 in in length; salt and ground black pepper; 2 celery sticks, sliced; 3 garlic cloves, halved lengthways

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food & Cooking of Greece

By Rena Salaman

Published 2023

About

This traditional kouneli stifatho is a good way to transform mild-tasting rabbit meat into an extremely appetizing dish. The multi-layered sweet and savoury flavours combine with the warm spices to permeate the meat. Serve the stifatho with a green salad to counterbalance its richness and add a note of freshness and colour.