Rabbit Stew (Kounelli stifado)

Rabbit Stew (Kounelli stifado)

 

Whole Recipe 1½ pts for no count

serves 4-6

1.5 kilo of rabbit cut into portions
1 kilo of small onions of an even size (shallot’s are good)
Ground Cinnamon
¾ glass of red wine (150ml)  1½ pts
½ Glass of red wine vinegar
2-3 bay leaves
Thyme

Peel onions and salt the rabbit.   Fry the rabbit portions gently in Frylight.   Remove from pan,   add the onions and brown gently, put the rabbit back into the pan add the pepper cinnamon, vinegar wine and bay leaves.   Cover and simmer gently for 10 minutes.   Add sufficient water to just cover the Rabbit, add the Thyme and simmer gently until the rabbit is tender and the sauce has thickened.   Another good one for a slow oven or slow cooker.