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Rabbit stifado

You'll need

1 rabbit, cut into 6 pieces 4 tbsp extra virgin olive oil 1.5 kg baby onions, peeled 1 tbsp tomato paste To serve: crusty bread   Marinade 150 ml red wine 4 tbsp red-wine vinegar 2 cloves garlic, sliced 3 fresh bay leaves 1 cinnamon stick 4 whole cloves 1 tsp dried oregano 1 tsp whole allspice berries


  • 01
  • Place rabbit pieces in a large bowl. Add the marinade ingredients, cover and place in the fridge overnight.
  • 02
  • Heat oil in a large saucepan over medium heat and sauté the onions for 5 minutes until softened. Remove onions with a slotted spoon and set aside.
  • 03
  • Remove rabbit from marinade, reserving marinade mixture. Sauté the rabbit in the saucepan for 7-8 minutes until browned. Return onions to saucepan, add marinade mixture, tomato paste and enough cold water to just cover the stew. Bring to boil then lower heat and simmer for 1½ to 2 hours or until rabbit is tender and sauce has thickened. Serve with crusty bread.

Wine to Try

2006 SC Pannell Pronto Tinto, McLaren Vale, A$30
The label of this wine says it all. Tinto - yes, it's red, and pronto - well, it's definitely a 'drink-me-now-and-often' proposition. And it's exactly the style and weight to work with this peasant-style rabbit dish. Rabbit is a sweet meat, and its sweetness is drawn out by the inclusion of onions and garlic, plus the slow-cooking technique, while the fresh spices in the marinade interplay nicely with the spiciness of the fruit flavours in the wine. It's a grenache-lead blend with shiraz and the Portuguese variety, touriga. Steve Pannell is a masterful winemaker. Here, his hand is gentle with fruit to the fore and a hint of spicy oak in the background. An alternative is a decent Côtes du Rhône, like the bargain- basement Vidal Fleury - sold exclusively through Vintage Cellars.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jun/Jul 2009

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