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Greek-Style Wild Rabbit Stew

A delicious stew preparation with a Greek style influence.

Wild Cheff products needed for this recipe:

Ingredients

Instructions

  • 1. Cut up the rabbits and cut into serving pieces. Salt the rabbit pieces and set aside for 30 minutes.
  • 2. Heat 1/4 cup of olive oil in a frying pan and brown the rabbit well.
  • 3. As each piece browns, place into a Dutch oven. When the rabbit is browned, saute the onions for 4-5 minutes over medium-high ehat, until they begin to brown.
  • 4. Add the garlic and saute for another minute. Sprinkle with sea salt. (Do not let garlic burn).
  • 5. Put the contents of the frying pan into the Dutch oven, and then arrange the bay leaves and Wild Cheff Cinnamon Chili Spice Blend over everything.
  • 6. In the pan you browned the rabbit and the onions and Mediterranean Blend, add the wine, sweet wine, vinegar, stock, tomato paste and crushed tomatoes.
  • 7. Cook this down over high heat for 3-4 minutes, and then pour over everything in the pot.
  • 8. Cover the pot and bring to a simmer. Cook slowly for 1 hour, then check. It may need up to another hour.
  • 9. You want the rabbit to be just about falling off the bone. You can pull the rabbit meat off the bone, or let your guests do that.
  • 10. Serve with mashed potatoes or crusty bread.

Instructions

  • 1. Cut up the rabbits and cut into serving pieces. Salt the rabbit pieces and set aside for 30 minutes.
  • 2. Heat 1/4 cup of olive oil in a frying pan and brown the rabbit well.
  • 3. As each piece browns, place into a Dutch oven. When the rabbit is browned, saute the onions for 4-5 minutes over medium-high ehat, until they begin to brown.
  • 4. Add the garlic and saute for another minute. Sprinkle with sea salt. (Do not let garlic burn).
  • 5. Put the contents of the frying pan into the Dutch oven, and then arrange the bay leaves and Wild Cheff Cinnamon Chili Spice Blend over everything.
  • 6. In the pan you browned the rabbit and the onions and Mediterranean Blend, add the wine, sweet wine, vinegar, stock, tomato paste and crushed tomatoes.
  • 7. Cook this down over high heat for 3-4 minutes, and then pour over everything in the pot.
  • 8. Cover the pot and bring to a simmer. Cook slowly for 1 hour, then check. It may need up to another hour.
  • 9. You want the rabbit to be just about falling off the bone. You can pull the rabbit meat off the bone, or let your guests do that.
  • 10. Serve with mashed potatoes or crusty bread.

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