William's Kouneli Stifado

By Kali Orexi Melbourne
15 Oct, 2019
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on Meat
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William's Kouneli Stifado is a delicious and satiating stew of rabbit and shallots bathed in a beautiful rich gravy, emanating from Ioannina, Epirus, Greece.

Ingredients

1.5 kg large rabbit pieces
1 cup red wine vinegar
Water
2 separate cups extra virgin olive oil EVOO
2 brown onions finely chopped
4-5 medium garlic cloves finely chopped
1 tablespoon paprika
1 tablespoon oregano
1 teaspoon cinnamon
4 cloves
3 large bay leaves
3 teaspoons salt
1 teaspoon cracked black pepper
1 glass full bodied red wine Syrah, Merlot or Agiorgitiko
5 tablespoons tomato paste mixed with 2 cups of water
1.3 kg small to medium shallots
1 teaspoon sugar

Preparation

Preparing the kouneli stifado

Place the rabbit pieces in a pot, add the red-wine vinegar and then add enough water to cover the rabbit; boil for 5 – 10 minutes
Empty all the liquid and wash the pieces well with water; drain and set aside
Wash out and dry the pot, before returning it to medium heat
Add 1 cup of extra virgin olive oil and the brown onions. Sauté and soften the onions slightly before adding the garlic. Continue sautéing until the onions just start to brown
Add the rabbit pieces and immerse them in the onion/garlic/oil mixture
Immediately add the paprika, oregano, cinnamon, cloves, bay leaves, salt and pepper. Fry them all together on medium heat for 5 - 6 minutes
Pour in the wine
Add the tomato paste-water mixture and stir through well
Simmer for 40 minutes

Preparing the shallots

Carefully skin the shallots without scoring the inner layers
Add 1 cup of EVOO, a teaspoon of sugar and the shallots to a baking dish or fry pan. Fry the shallots on medium to high heat until they brown a little
Pour the contents of the baking dish/fry pan into the pot with the rabbit. Ensure the onions are immersed in the pot liquids and continue to simmer until the shallots are very soft and the sauce has reduced to an oily gravy; approximately 1.5-2 hours