World Flavors Cookbook

Kouneli Stifado

Rabbit braised in sweet wine with pearl onions, cinnamon, and cloves — the original stifado, richer and more aromatic than the beef version.

Cuisine: Greece

Ingredients

• 1 rabbit, cut into pieces
• 1kg pearl onions, peeled
• 1 glass red wine
• 2 tbsp red wine vinegar
• 400g canned tomatoes
• 1 cinnamon stick
• 4 cloves
• 3 allspice berries
• 2 bay leaves
• 4 tbsp olive oil
• Salt and pepper

Instructions

1. Brown rabbit in olive oil. Set aside.
2. Lightly brown pearl onions in same pot.
3. Add wine and vinegar. Reduce briefly.
4. Add tomatoes, cinnamon, cloves, allspice, and bay leaves.
5. Return rabbit. Cover and braise on low heat 60-75 minutes.
6. The sauce should be thick and the onions very soft.