Dutch oven rabbit stew with vinsanto

With Lamb

Dairy Freev

[KOUNELI VINSANTO]

We have grown accustomed to thinking of rabbit or hare stifado as a delicious dish, but one that is very, very heavy on the stomach. My version does not involve any frying, just slow-roasting that, together with the onions, creates a sweet and thick sauce. Do not keep opening your Dutch oven; let the food cook slowly. All good things take time and patience, and the result will definitely make it worth your while. To thicken the sauce, after the meat is cooked, remove the rabbit onto a platter and boil on a high heat for 3-4 minutes.

Serves4-5 servings

Cooks In10' preparation | 2 hours & 30' cooking

DifficultyTotally Doable

Ingredients

1 rabbit, about 3.3 lb
10 medium red onions
2 cups Vinsanto wine
1/3 cup wine vinegar
½ cup extra-virgin olive oil
5 cloves of garlic, whole
14 oz (1 can) whole peeled tomatoes
5-6 allspice corns
2-3 whole cloves
2 bay leaves
Salt
Freshly ground pepper

Method

Cut the rabbit into 6 pieces or ask your butcher to do it for you.
Peel and chop the onions into thick slices. For the perfect result, use a Dutch oven with a lid.
Wash the pieces of rabbit and dry well.
Preheat oven to 480°F.
Place the onions in the Dutch oven in a single layer and add the rabbit pieces in one layer on top.
Cover with the remaining onions and the remaining rabbit pieces. Finally, pour in the tomatoes.
Add the whole garlic cloves and pour the Vinsanto, vinegar and olive oil.
Push in the bay leaves and allspice corns, and season to taste.
Cover the Dutch oven with the lid.
Place on the lower rack and cook for about 1 hour in a preheated oven at 480°F.
After one hour, reduce heat to 350°F and continue cooking for at least 1 hour and 30 minutes, until the rabbit meat falls off the bone and the onion sauce has become thick and creamy.

Serve with rice or potatoes.

TIPS

If you do not have a Dutch oven, use a deep cooking dish. In this case, cover the dish with parchment paper first, and then seal with aluminum foil. Make sure the foil covers the edge of the tray so that no vapors escape as the food cooks.
Whether preparing a meat or seafood stifado, make sure to use medium sized onions because they have a higher sugar content. This makes them melt during the cooking process, giving the sauce a creamy texture.