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Kouneli Stifado / Rabbit Stew

This is definitely a controversial one and not for everyone! I love this dish, however it’s not something I make too often. I feel there’s not much to say about this one, you’ll either love it or hate it! Happy Cooking!


One Rabbit

20-30 Shallots

300ml Red Wine

20ml Olive Oil

2 Tsp Vinegar

1 Bay Leaf

1 Tbsp Plain Flour

Salt & Pepper


Place the rabbit pieces in a bowl of cold water with 1 tsp vinegar for 5 minutes.

Drain the rabbit to then marinade it in a bowl with the wine, bay leaf, olive oil, 1 tsp vinegar, 1 tsp salt & a pinch of pepper.

Add olive oil to a saucepan on a high heat and bring to a good temperature.

Place the rabbit pieces in oil, setting aside the marinade, until golden. Once sealed, remove the rabbit and fry shallots in the same oil until soft.

Remove the shallots and drain away the excess oil.

Add flour to the marinade and use a hand held whisk to smooth out any lumps.

Place the rabbit & shallots back into to saucepan pouring over the marinade.

Give it a good stir and place in an oven proof dish and cover with silver foil on a high heat for 20 minutes. Then lower for remaining time to 170c.

Place in the oven for 90-120 minutes.


If you choose to make this, ask the butcher to remove the head and giblets.

Best served alongside rice or creamy mash.


Cost approximately £25 for 2-4 persons.

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