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Kouneli Stifado

Greek Braised Rabbit
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Prep Time 1 hour
Cook Time 2 hours
Servings: 4
Course: Main Course
Cuisine: Greek
Ingredients Equipment Method Notes

Ingredients
  

  • 1 rabbit about 2 1/2 pound, dressed, cut into serving size pieces
  • salt and fresh ground black pepper as needed
  • 1/4 cup olive oil
  • 1 onion diced
  • 2 celery ribs chopped
  • 3 cloves garlic chopped
  • 1/2 cup white wine
  • 1 cup chopped tomato
  • 2 cups chicken broth
  • 1 Tbsp rosemary
  • 1 tsp thyme
  • 1 tsp dried oregano
  • 1/2 cup chopped fresh parsley

Equipment

  • Dutch Oven

Method
 

  1. In a large Dutch oven, heat the olive oil over medium-high flame. Season rabbit pieces with salt and pepper. When the oil is hot, brown the rabbit in batches. Make sure it’s nice and browned on all sides. This should take about 6-7 minutes. Don’t cram it all in for one browning or you steam your meat. And don’t move it around when browning each side. Just leave it be.
    1 rabbit, 1/4 cup olive oil, salt and fresh ground black pepper as needed
  2. Remove and put the rabbit on a plate. Add the onions, celery, and garlic. Sauté for about 5 minutes until they are translucent. Add the wine, and stir to scrape any browned bits from the bottom. Bring the wine to boil for a minute or two; then add the tomato, chicken broth, rosemary, thyme, and oregano.
    1 onion, 2 celery ribs chopped, 3 cloves garlic, 1/2 cup white wine, 1 cup chopped tomato, 2 cups chicken broth, 1 Tbsp rosemary, 1 tsp thyme, 1 tsp dried oregano
  3. Add the rabbit back in, and stir to combine. Cover tightly. Place the rabbit into the preheated oven for 1 to 1 1/2 hours. Cook until the rabbit is fork tender. Add salt to taste. Allow to rest for 20 minutes or so before serving. Sprinkle with parsley before serving
    1/2 cup chopped fresh parsley

Notes

I served it with some buttered egg noodles and of course some bread to soak up the goodness