Cretan Rabbit Stew (Stifado)

Greek rabbit stew is commonly called stifado.  It's a fabulous rustic and hearty stew and a specialty in Crete. Try this recipe from Cretan chef Chris Veneris

Average: 3.9 (7 votes)


1 medium-size rabbit (about 1 1/2 kg), cut into serving pieces

For the marinade
2 cups dry red wine
2 bay leaves
6-10 allspice berries
1 cinnamon stick

Flour for dredging
1 cup olive oil
salt and freshly ground black pepper
2 pounds small round stewing onions, whole
2 cups dry red wine
1 cup chopped tomato
2 bay leaves
1 cinnamon stick
1 orange


  • Peel onions Wash and cut orange into 8 wedges
  • Remove and discard the innards from the rabbit.
  • Wash the rabbit well and pat dry.

1.  Place rabbit in a large bowl. Pour in the wine, and add the bay leaves, allspice berries and cinnamon. Marinate the rabbit overnight, covered, in the refrigerator.

2.  In a wide, heavy stewing pot, heat half a cup of olive oil.

2.  Add the onions and cook in the oil over medium-low heat for about 20 minutes, until the onions are lightly browned and translucent.

3.  Shake the pot back and forth over the course of cooking the onions, so that they turn and brown on all sides.

4.  In the meantime, remove the rabbit from the marinade, pat dry and dredge lightly with flour.

5.  Discard the marinade. Remove onions with a slotted spoon and set aside.

6.  Add another quarter cup of olive oil to the pot and heat.

7.  Place the rabbit pieces in the pot and sear to brown over medium-high heat, turning on all sides.

8.  Place the orange wedges over the rabbit.

9.  Pour in the wine and tomato; add the bay leaves and cinnamon stick. Lower heat and cover.

10. Simmer rabbit over low heat for about one and a half hours, or until tender. Remove, cool slightly and serve.

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