📝 About This Recipe
Transport your senses to the rustic tavernas of the Peloponnese with this soul-warming Kouneli Stifado. This quintessential Greek classic features tender rabbit braised to perfection in a deeply aromatic tomato and red wine sauce, characterized by a mountain of sweet pearl onions and a signature hint of warm spices like cinnamon and cloves. It is a masterclass in slow-cooking, where time transforms humble ingredients into a rich, velvety delicacy that defines Mediterranean comfort.
🥗 Ingredients
The Rabbit & Marinade
- 3 lbs Rabbit (cleaned and cut into 6-8 serving pieces)
- 1/4 cup Red Wine Vinegar (for rinsing and marinating)
- 1/2 cup Extra Virgin Olive Oil (Greek Koroneiki variety preferred)
The Onions & Aromatics
- 2 lbs Pearl Onions (peeled, kept whole with a small 'X' cut in the root)
- 4-5 cloves Garlic (sliced thinly)
- 3 pieces Bay Leaves
- 1 large Cinnamon Stick
- 4 pieces Whole Cloves
- 5 pieces Whole Allspice Berries
The Braising Liquid
- 1 cup Dry Red Wine (Agiorgitiko or a robust Cabernet)
- 2 tablespoons Tomato Paste
- 14 oz Canned Crushed Tomatoes (high quality or grated fresh tomatoes)
- 1 teaspoon Honey (to balance the acidity)
- 1 cup Beef or Chicken Stock (low sodium)
- to taste Sea Salt
- to taste Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by rinsing the rabbit pieces in a bowl with water and half of the red wine vinegar. Pat the meat thoroughly dry with paper towels; moisture is the enemy of a good sear.
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2
Season the rabbit generously with sea salt and freshly cracked black pepper on all sides.
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3
In a large, heavy-bottomed Dutch oven, heat the olive oil over medium-high heat until shimmering. Brown the rabbit pieces in batches, ensuring not to crowd the pan, until a golden-brown crust forms (about 4-5 minutes per side). Remove and set aside on a plate.
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4
In the same oil, add the whole pearl onions. Sauté them for 8-10 minutes, stirring occasionally, until they develop a light golden caramelization on the outside. Remove the onions and set them aside in a separate bowl.
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5
Reduce the heat to medium. Add the sliced garlic to the pot and sauté for 1 minute until fragrant, being careful not to burn it.
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6
Stir in the tomato paste and cook for 2 minutes. This 'toasting' of the paste deepens the flavor and removes the raw metallic taste.
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7
Deglaze the pot with the red wine, scraping up all the brown bits (fond) from the bottom of the pan with a wooden spoon.
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8
Add the crushed tomatoes, the remaining vinegar, honey, bay leaves, cinnamon stick, cloves, and allspice berries. Stir to combine.
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9
Return the browned rabbit pieces to the pot along with any accumulated juices. Pour in the stock until the meat is mostly submerged.
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10
Bring the liquid to a gentle boil, then reduce the heat to low. Cover with a tight-fitting lid and simmer for 45 minutes.
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11
After 45 minutes, gently fold the caramelized pearl onions back into the pot. Covering them with the sauce ensures they soften without disintegrating.
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12
Cover and continue to simmer for another 45-60 minutes, or until the rabbit meat is 'fork-tender' and the sauce has thickened into a rich, glossy glaze.
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13
Taste the sauce and adjust the salt and pepper if necessary. Remove the cinnamon stick and bay leaves before serving.
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14
Let the stew rest for 10 minutes off the heat to allow the flavors to settle and the sauce to thicken further.
💡 Chef's Tips
To peel pearl onions easily, blanch them in boiling water for 30 seconds, then shock in ice water; the skins will slip right off. If you cannot find rabbit, this exact recipe works beautifully with bone-in chicken thighs or even cubes of lean beef. Do not skip the cinnamon and allspice; they are the 'soul' of a Stifado and provide the authentic Greek flavor profile. If your sauce is too thin at the end, remove the lid and increase the heat for the last 10 minutes to reduce it to a syrupy consistency. For the best flavor, make this dish a day in advance and reheat it gently; stews always taste better the next day.
🍽️ Serving Suggestions
Serve over a bed of buttery orzo pasta (kritharaki) or wide egg noodles to soak up the sauce. Pair with a side of thick, crusty sourdough bread and a block of salty feta cheese. A robust Greek red wine like Xinomavro or Agiorgitiko complements the spices perfectly. Serve with a simple Horiatiki (Greek Village Salad) to provide a fresh, crisp contrast to the rich stew.