Rabbit Stew with Pearl Onions in Two-Wine Sauce

Name: Rabbit Stew with Pearl Onions in Two-Wine Sauce (Kouneli Stifado)
Yield: Makes 4 to 6 servings
Cuisine: Greek
Ingredients: Mavrodaphne or sweet Marsala, or more if needed; Mavrodaphne or sweet Marsala, or more if needed; 1 cup sweet red wine, such as; Sauvignon; 1½ cups dry red wine, such as Cabernet; 1½ cups dry red wine, such as Cabernet; 2 garlic cloves, sliced; 2 cups sliced red onions; 1 pound pearl onions, blanched and peeled, or 1½ cups frozen; 2 teaspoons unsalted butter; Bouquet garni: 1 bay leaf, 1 cinnamon stick, 3 cloves and 1 allspice berry, tied up in a piece of cheesecloth with kitchen twine; Bouquet garni: 1 bay leaf, 1 cinnamon stick, 3 cloves and 1 allspice berry, tied up in a piece of cheesecloth with kitchen twine; Bouquet garni: 1 bay leaf, 1 cinnamon stick, 3 cloves and 1 allspice berry, tied up in a piece of cheesecloth with kitchen twine; Bouquet garni: 1 bay leaf, 1 cinnamon stick, 3 cloves and 1 allspice berry, tied up in a piece of cheesecloth with kitchen twine; 2 cups Chicken Stock; 1 16-ounce can whole tomatoes, drained and chopped; Salt and freshly ground black pepper; 3 tablespoons olive oil; 1 3½-to-4-pound rabbit, cut into 4 leg/thigh joints and the loin, with the loin tied (have the butcher do this, or purchase the rabbit in pieces from a specialty market); Salt and freshly ground black pepper; 1 3½-to-4-pound rabbit, cut into 4 leg/thigh joints and the loin, with the loin tied (have the butcher do this, or purchase the rabbit in pieces from a specialty market); 1 teaspoon sugar; ¼ cup water; Olive oil; 1 small onion, thinly sliced; 2–3 tablespoons diced and drained tomatoes

Kouneli Stifado

Preparation info

Makes
4 to 6
servings

Difficulty
Medium

Appears in

The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

About

STIFADO, which has its origins on Corfu, is an intensely flavored stew, usually of rabbit or hare, cooked slowly in both sweet and dry red wine with tomatoes and pearl onions. Seasoned with bay leaves, cinnamon, cloves and allspice, the fragrant stew can be served over homemade egg noodles, Pasta Squares, fettuccine or tagliatelle. It is also good with mashed potatoes or Polenta with Currants and Onions.

This

Ingredients

Europe
Greece
Main course
Mediterranean
Gluten-free

Ingredients

Method