Greek rabbit stew recipe (in red wine sauce)
This easy Greek rabbit stew recipe in red wine and tomato sauce is a popular dish especially in the region of Crete. If you're a hunter, you can also use hare.
Servings: 4
Calories: 657kcal
Ingredients
- 1 medium-sized rabbit (about 3 pounds), cut in large pieces (or 4-6 rabbit legs)
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 2 bay leaves
- 4-5 allspice kernels
- 1 cup white or rose dry wine
- 1 can tomatoes pureed in a blender/food processor
- Salt and pepper to taste
- 4 cups potatoes peeled and cubed
Instructions
- Bring a deep pot over high heat and when it’s hot, add the olive oil and the rabbit in one layer (if it doesn’t fit in one layer, you will do it in batches). Let the meat brown well from one side, then flip it to brown from the other.
- Remove the meat from the pan, add the onion, the allspice, the bay leaves, and some freshly grated black pepper. Stir until the onion is translucent, then return the meat to the pot and add the wine and the pureed tomatoes. When the pot starts to boil again reduce heat to a slow simmer, cover and cook for 30 minutes.
- After 30 minutes, add the potatoes and the salt. Stir gently and shake the pan to distribute the ingredients evenly. Add enough boiling water (if needed) to almost cover the food, but not completely. Cook for about 1 hour or until the meat and the potatoes are fork tender.
Notes
Don’t crowd the pan when browning the meat. Do it in batches if needed.
If you don't want to use tomato, use one more cup of wine
Similar recipes you may like:
Nutrition
Calories: 657kcal
