Rabbit stifado

Name: Rabbit stifado
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 ready-to-cook rabbit; 7-10 Tbsp (approx. 1.6 kg); 175 g Carrots; 1 piece(s) (200 g) Celeriac; 12 black peppercorns; 800 g small onions or shallots; 1 Garlic clove; 1/2 l dry white wine; 3 TABLESPOONS White wine vinegar; 4 Cloves; 6 TABLESPOONS Olive oil; 2-3 Bay leaves; 1 can(s) (425 ml) Tomatoes; 7-10 Tbsp Salt; 1 TABLESPOON Flour

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 ready-to-cook rabbit
7-10 Tbsp (approx. 1.6 kg)
175 g Carrots
1 piece(s) (200 g) Celeriac
12 black peppercorns
800 g small onions or shallots
1 Garlic clove
1/2 l dry white wine
3 TABLESPOONS White wine vinegar
4 Cloves
6 TABLESPOONS Olive oil
2-3 Bay leaves
1 can(s) (425 ml) Tomatoes
7-10 Tbsp Salt
1 TABLESPOON Flour

Directions

1
Wash the rabbit, dab dry and cut the rabbit into eight to ten parts. Clean, wash and chop the carrots and celery. Coarsely crush pepper in a mortar. Peel two onions and garlic. Chop the onions coarsely, press the garlic through a garlic press. Mix wine, vinegar, pepper, cloves and four tablespoons of olive oil.
2
Place the rabbit, vegetables, garlic and bay leaf in a bowl and pour the marinade over it. Cover and marinate overnight in a cool place. Blanch the remaining onions in boiling water for one minute. Pour onto a sieve and rinse with cold water. Press the onions out of their skin and cut them crosswise at the roots so that the onions remain whole when cooked. Pour the tomatoes onto a sieve and collect the juice. Chop the tomatoes finely and put them back into the juice. Remove meat from the marinade, dab dry, salt and dust with flour. Pour marinade through a sieve. Heat the remaining oil in a frying pan and fry the rabbit parts all around. Take them out and braise the onions in hot frying fat and season with salt.
3
Pour the tomatoes onto a sieve and collect the juice. Chop the tomatoes finely and put them back into the juice. Remove meat from the marinade, dab dry, salt and dust with flour. Pour marinade through a sieve. Heat the remaining oil in a frying pan and fry the rabbit parts all around. Take them out and braise the onions in hot frying fat and season with salt. Add meat and bay leaf again, deglaze with marinade and tomatoes. Cover and braise in a preheated oven (electric cooker: 200°C/ convection oven: 175°C/ gas: level 3) for one hour. Remove the lid after 2/3 of the time and braise. Season with salt and pepper. Serve with fresh flatbread
4
Add meat and bay leaf again, deglaze with marinade and tomatoes. Cover and braise in a preheated oven (electric cooker: 200°C/ convection oven: 175°C/ gas: level 3) for one hour. Remove the lid after 2/3 of the time and braise. Season with salt and pepper. Serve with fresh flatbread
5
12 hours waiting time