RABBIT STIFADO
Provided by William Grimes
Categories dinner, weekday, main course
Time 2h15m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Season rabbit with salt and pepper to taste. Coat the bottom of a large oven-proof saute pan or casserole dish with 2 tablespoons olive oil. Place over medium-high heat, and brown rabbit on all sides, 8 to 10 minutes. Brown in batches if necessary; do not crowd pan. Remove rabbit to a platter.
- Add 1 tablespoon olive oil to the pan. Add red onions and pinch of salt. Saute over medium heat until onions are slightly wilted and begin to brown, about 4 minutes. Add garlic, and stir. Add Cabernet Sauvignon and Mavrodaphne, and stir, scraping bottom of pan. Raise heat to medium-high, and boil until liquid is reduced to about 1/4 cup, 20 to 25 minutes.
- Preheat oven to 375 degrees. Add rabbit to pan with any juices from platter. Add chicken broth, allspice, sachet and black pepper to taste. Bring to boil, then remove from heat. Cover pan, and place in oven. Let rabbit simmer for 40 to 60 minutes; while it is cooking, prepare the pearl onions.
- In a skillet or saute pan over medium-high heat, melt 1 teaspoon butter, and add the pearl onions. Sprinkle with sugar, and saute, shaking pan or stirring, until onions are golden brown on all sides, 5 to 10 minutes. Set aside until ready to use.
- When rabbit is done (the meat will give easily when pierced with a fork), remove it to a serving platter and keep it warm. Place pan on stove over medium heat, and add the onions. Bring the pan liquid to a boil and whisk in remaining teaspoon of butter. Check for seasoning, and add salt, pepper or mavrodaphne, if desired. Ladle sauce over rabbit. Garnish, if desired, with diced fresh tomatoes and fried onion rings.
Nutrition Facts : @context http, Calories 533, UnsaturatedFat 13 grams, Carbohydrate 9 grams, Fat 23 grams, Fiber 1 gram, Protein 54 grams, SaturatedFat 6 grams, Sodium 1069 milligrams, Sugar 4 grams, TransFat 0 grams
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- Cut up the rabbits and cut into serving pieces. Be sure to include little bits, like the belly flaps, the front legs, the kidneys and such; they become yummy surprises in the finished stew. Salt the rabbit pieces well and set aside for 30 minutes.
- Heat 1/4 cup olive oil in a frying pan and brown the rabbit well. As each piece browns, move it to a brazier or Dutch oven or other heavy, lidded pot. When the rabbit is browned, saute the onions for 4-5 minutes over medium-high heat, until they begin to brown. Add the garlic and saute for another minute. Sprinkle with salt. Do not let the garlic burn.
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