Rabbit with pearl Onions stew (kouneli stifado)
Ingredients for Rabbit with Onions stew (kouneli stifado)
- a rabbit (about 4 pounds)
- 2 pounds of small or pearl onions Onion
- 2 cups of extra virgin Olive Oil
- 1 bulb of Garlic
- 1 -2 cups Vinegar
- 1/2 tablespoon tomato paste
- 2 -3 Bay Leaf
- 6 – 8 allspice berries
- 1 sprig Rosemary
Cut the rabbit in pieces. Place in a bowl, sprinkle with vinegar and let soak for about 2 hours.
Heat the olive oil. Wipe the rabbit pieces dry, then fry and put in a stewing pot.
Add the tomato paste, the vinegar, the cloves of one whole garlic bulb, the bay leaves, the rosemary, the allspice berries, salt, pepper, 2 cups of water and the frying pan oil.
Let the meal cook for about 35 minutes.
In the remaining oil, fry the onions, already peeled and washed, then pour them into the stewing rabbit.
Cover the pot and let the meal cook extra slowly until only very little sauce remains.
Serve “kouneli stifado” on a serving dish with a white wine like Malagousia.
Serves 6 / Prep time: 15 min / Cooking time: 60 min.