Cretan Rabbit Stew

Name: Cretan Rabbit Stew
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 1/2 cup olive oil; 1 3-pound rabbit, cut into six large pieces (skinless chicken thighs may be substituted); Salt and freshly ground black pepper to taste; 2 pounds small white onions, peeled; 4 large cloves garlic, peeled; 15 whole black peppercorns; 10 whole allspice berries; 4 bay leaves; 1 teaspoon ground cumin; 1/2 cup dry red wine; 1/3 cup red-wine vinegar; 1 1/2 pounds ripe plum tomatoes, quartered; 1 orange, cut into eight wedges; 3 tablespoons Italian parsley leaves

By Florence Fabricant

Total Time: 1 hour 30 minutes
Rating: 4(16)
Comments: Read comments

Featured in: Snails and Pastries From an Ambassador of Cretan Cuisine

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Ingredients

Yield:6 servings

½cup olive oil
13-pound rabbit, cut into six large pieces (skinless chicken thighs may be substituted)
Salt and freshly ground black pepper to taste
2pounds small white onions, peeled
4large cloves garlic, peeled
15whole black peppercorns
10whole allspice berries
4bay leaves
1teaspoon ground cumin
½cup dry red wine
⅓cup red-wine vinegar
1½pounds ripe plum tomatoes, quartered
1orange, cut into eight wedges
3tablespoons Italian parsley leaves

Ingredient Substitution Guide

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Preparation

Step 1
Heat half the oil in a skillet or wok, add the rabbit, and saute over high heat until browned. Drain and place in a 5-to-6-quart heat-proof casserole. Season the rabbit with salt and pepper.
Step 2
Add the onions to the skillet, and saute over medium high heat until they start to brown. Add the garlic, and continue to saute until the onions and garlic are well browned. Add the skillet's contents to the casserole.
Step 3
Scatter the peppercorns, allspice, bay leaves and cumin in the casserole. Pour in the wine and the vinegar. Place the tomatoes on top, then the orange wedges. Pour remaining olive oil over the oranges. Cover, bring to a boil, reduce heat and simmer slowly about 45 minutes, until the rabbit and onions are tender.
Step 4
Transfer to a serving platter, arranging the rabbit in the middle and surrounding it with onions. Reheat the sauce in the casserole and check seasonings. Add the parsley. Cook for a few minutes to reduce the sauce slightly, remove bay leaves and spoon some of the sauce over the rabbit and onions.

Ratings

4 out of 5

16 user ratings

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Comments

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Denise1 year ago

Really enjoyed this simple, flavorful and easy to prepare meal. Used ground allspice as didn’t have whole berries, otherwise made per the recipe. Would definitely make again.

Marcus7 years ago

Delicious. I didn't want to use allspice so I changed the flavor profile by using fennel seed instead. Very delicious.

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