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Traditional Greek kuneli stifatho

Note: The quickest way to peel the shallots is to blanch them, let cool and peel
Servings: 4


  • 1 wild rabbit cleaned and cut
  • 1 kg of shallots peeled
  • 2-3 medium white onions
  • 5 garlic cloves
  • 5-6 sprigs of rosemary
  • 4 bay leaves
  • 6-7 all spice berries
  • 500 gr chopped tomatoes
  • ½ tsp of sugar
  • 2 shots of dry red wine
  • 200 ml vinegar
  • Olive oil
  • Salt and pepper to taste


  • Crush 3 garlic cloves, chop 1 onion and grab a couple of bay leaves. Prepare a solution of water and vinegar and place in the pieces of the wild rabbit along with the garlic and onion slices. Cover and keep in the fridge overnight or for at least 4-5 hrs.
  • The following day, drain the rabbit and pat it dry with some kitchen towel.
  • Heat up some olive oil in a deep, large pot and sauté 1 onion. Add the rabbit pieces to brown for a few minutes. Follow with a glass of water, just enough to cover the rabbit; put the lid on and turn the heat to low for approximately 35-40 minutes.
  • Meanwhile, prepare the shallots. You will need to peel them, the quickest way is to blanch them, let drain and once at room temperature peel. The shallots should be kept whole.
  • Once the shallots are peeled, use a different pot, add a bit of olive oil, allow to heat up and add 1 crushed garlic clove and then add all the shallots to give them a quick browning. Once well sizzled, transfer the shallots to the big rabbit pot.
  • Now it’s time to add all the seasoning, 2 bay leaves, pepper and salt, all the spice berries, the chopped tomatoes with half a teaspoon of salt and of course the wine. Once it comes to a boil, lower to a gentle simmer. Your rabbit stew will be ready once the sauce sets.