Cretan Stifado (Rabbit Stew)

Tuesday, 30 March 2010
It has been 12 long years since my visit to Argiroupolis. I've always meant to go back one day. We have a farmers' market every Wednesday in town. I happened to see wild rabbit on offer so I decided to make Mrs Zografakis' version of Stifado. It's traditionally made with rabbit but I've used chicken before. It's a hearty stew served with freshly baked bread.

Cretan Stifado

1 wild rabbit or 1.3 kgs chicken
2 large onions, quartered
Olive oil
Salt and freshly ground pepper to taste
A glass of red wine
5 grated tomatoes (or dump in the processor or chopper)
pinch of sugar

1. Fry onion in olive oil until translucent. Add and brown the meat. Season with salt and freshly ground pepper and boil for 5 mins.

2. Pour in a glass of red wine and boil till it's cooked.

3. When it's cooked, add grated tomatoes and a pinch of sugar. Continue cooking with lid on until meat is tender.



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