Rabbit stew

5 from 2 votes

A classic traditional recipe for Greek rabbit stew made with onions

Prep Time30

Cook Time1 45

Total Time2 15

Course: Main Course

Cuisine: Greek

Servings: servings

Calories: 691kcal

Author: Mia Kouppa

790 grams fresh rabbit, cut into serving size pieces (approximately 1/2 whole rabbit)
24 small to medium-small yellow onions
3 medium potatoes, peeled and cut in half
3 garlic cloves, peeled
1 cup tomato sauce
1/4 cup red wine vinegar
3/4 tbsp salt
100 ml olive oil
200 ml water
1 whole cinnamon stick, cut in half
3 bay leaves
2 sprigs fresh rosemary
1 teaspoon whole allspice

Rinse the rabbit well and place it in a large pot
790 grams fresh rabbit, cut into serving size pieces
Peel the onions; the ones which are very small, leave whole. For those which are slightly larger, score them in half, but not all the way. They should remain as one whole onion.
24 small to medium-small yellow onions
Add the onions, potatoes, and garlic to the pot with the rabbit. Continue to add all of the other ingredients. Shake the pot well to distribute the liquid. Cover, and bring to a boil.
3 medium potatoes, peeled and cut in half, 3 garlic cloves, peeled, 1 cup tomato sauce, 1/4 cup red wine vinegar, 3/4 tbsp salt, 100 ml olive oil, 200 ml water, 1 whole cinnamon stick, cut in half, 3 bay leaves, 2 sprigs fresh rosemary, 1 teaspoon whole allspice
Once the liquid is boiling, reduce the heat to medium, and continue to cook, covered for about 30 minutes. At this point, lift the lid enough so that some steam escapes, but that most of the pot is still covered by the lid. Shake your pot carefully ever 15 minutes or so, to prevent sticking. If it appears too dry, you can add 1/4 cup of water. Cook for an additional 1 hour and 15 minutes.
Remove from heat, and allow to cool slightly.
Serve the rabbit with the onions, potatoes and the cooking liquid.
Enjoy!