Rabbit stifado

Category: Meat dishes
Kitchen: greek
Rabbit stifado

Ingredients

rabbit about 1.8 kg
cream 1.5 cups
dry white wine 150 ml
salt
flour 6 tbsp. l.
freshly ground black pepper
fresh / frozen parsley bundle
ready coarse mustard 1 tbsp. l.
Bay leaf
garlic 4 cloves
vegetable oil for frying

Cooking method

  • Rabbit meat is an infrequent guest on our table. It is a pity, because the meat is tender, dietary (we will not mention that stew it in cream))). But we need to diversify the menu, so today we have a very light rabbit dish. So ... The recipe is gastronomic, with the admitted exception of some ingredients (rosemary and thyme, for example). But the parsley, which was supposed for bread toast for the rabbit, went into the sauce itself, because it fits very much into my personal opinion. The name is downright glamorous, but really nothing more than meat stewed in a creamy sauce.
  • 1. Cut the rabbit carcass into portions.
  • 2. Mix flour, salt and freshly ground black pepper. Dip pieces of rabbit into the mixture, fry in a little oil on both sides until a beautiful crust and put them in a thick-walled pan (cast-iron duck).
  • Rabbit stifado
  • 3. In the same oil where the rabbit was fried, fry the garlic crushed by the plane of a knife, pour in dry wine (you can take sherry, but dilute it slightly with water, sherry has a more concentrated taste than ordinary dry table wine), evaporate to half on a strong fire (it's fast), pour in the cream, add bay leaf, mustard and let it boil for 3-5 minutes.
  • Rabbit stifado
  • 4. Pour the pieces of meat in a saucepan with this sauce and simmer for 1 hour over low heat. Add chopped parsley 5 minutes before the end. Adjust for salinity if required.
  • Rabbit stifado

The dish is designed for

4 servings

Time for preparing:

1,5 hour

Note

A very tender dish. It is a crime not to pour a large amount of creamy sauce over any side dish. The gravy will be thick and fragrant (the flour in which our rabbit was fried will thicken it). My sauce is so funny because of the added pinch of saffron. For some reason, I don't like pale sauces and gravies. They are somehow "tasteless" and nondescript to me. You can cheat like that too, but replace expensive saffron with democratic turmeric. The meat and sauce will have a very cheerful yellowish color.

I bought a chilled rabbit and I take it out of the vacuum package in the kitchen. The youngest son comes in, watches my manipulations for a long time, then he still asks:
- Mom, it's a piglet, isn't it?
- No, Vovik ...
- The dog? - Mom quietly freaks out and begins to slide under the table.
- No!!! And not even a cat !!! It's a rabbit, Vova!
- And we will eat it ?!
- Well yes...
- Can you eat it? !!!!
- You, Vovka, can do anything! - I just start to convulse.

And my edible child ruffled this rabbit / dog / piglet without a single tear or remorse on his face. A real predator! Pouring over the gravy garnish was especially popular.

Natusik
Scarecrow, very tasty, very beautiful !!!! But unfortunately I will not cook such a dish ... We have a rabbit. My daughter will strangle me first if she finds out what this dish is from ... And I would not dare to feed her ... But it looks just amazingly delicious !!!
Scarecrow
Natus, I am calm about this, I have some philosophy associated with it. We are predators. We eat animal meat and the same cow / chicken / pig / lamb is no worse / better than a rabbit.We also had rabbits in my childhood. I mean, the parents kept rabbits, we ate them, although, of course, we played with them, stroked, etc. Oh, just don’t think that I’m calling you or persuading you to do something! No-no-no ... I'm just telling you how it is with me, how I perceive it.

I read the book by J. Oliver "My Italy" and there I really liked one chapter, which was devoted to carcass cutting (even the corresponding photo). It is very consonant with my idea. They have a whole culture. Children take part in this, they help, then, of course, they eat this meat. But a peculiar and whole philosophy has been formed. They raise the animal specifically for food. With love and care. The animal should also die for good reason. People are grateful to him for giving the most valuable thing - his life for the sake of continuing another life. The same is instilled in children, the meat is processed with great care, nothing should be lost, it should deteriorate, it should be cooked deliciously, and it should be eaten with pleasure. Therefore, what I never understood or accepted was hunting. I can understand when a person is hunting for food. This is normal. But to kill for pleasure is some kind of perversion ...
So I try to teach children this: yes, we eat meat, we are "predators" in the food chain (they watch my animal planet, they know what a lion's hunt for prey is, that this is the law of life), that for our food animals give their lives ... Therefore, one must treat this product with great respect, the meat in the plate must be eaten. Here is a side dish, you can leave the salad, and you will finish the meat. You know - both perceive.
taniakrug
My husband has repeatedly asked me to cook a rabbit. And I, having lived up to ..... years, well, never cooked it. It turns out that the "beast" is not so terrible, judging by the description, but the name is so beautiful.
Everything, there will be a holiday for him! I cannot pass by such beauty!
Natusik
Scarecrow, and today our rabbit died ...
Scarecrow
Quote: Natusik

Scarecrow, and today our rabbit died ...

Well ... He's a friend of the family, especially for a child. Very sorry. Her first grief in her life is the loss of a friend ... Howls, I suppose?
Sonadora
Scarecrow, Natasha, can I kiss you?

For the first time in my life I cooked a rabbit. Couldn't resist this recipe.
To say that the rabbit was a success is to say nothing, and the sauce, in which we dipped slices of bread, and almost got into a fight because of it - The only deviation from the recipe was that instead of parsley there was rosemary.
I will definitely cook more, thank you very much!
kleskox35
Girls, and if there is a pathological love for rabbits, then according to the same recipe you can cook nutria! I personally will cook it for the new year, although I have also cooked a rabbit several times. It's just that I like nutria more ... (don't throw your current slippers, I know that many people associate nutria with rats, but this is a completely different animal)
Ukka
I also like nutria more, but I would not refuse such a rabbit either !!!
kleskox35, it's nice to see you on the forum, I haven't seen you for a long time ...
kleskox35
ukka, I am also very pleased, I really have been less often for a while ... I went to work after a 4-year break, now I seem to have got used to it and began to do more ...
Scarecrow
Quote: Sonadora

Scarecrow, Natasha, can I kiss you?

For the first time in my life I cooked a rabbit. Couldn't resist this recipe.
To say that the rabbit was a success is to say nothing, and the sauce, in which we dipped slices of bread, and almost got into a fight because of it - The only deviation from the recipe was that instead of parsley there was rosemary.
I will definitely cook more, thank you very much!

Are you not afraid that I will throw myself on your neck in return? Tsulavatsya ...

For some reason I thought that few people would be interested in a rabbit. Somewhat unusual meat for us. It's just that in my childhood, my parents kept rabbits, and I ate them well. Not every day, of course, but more than many. This meat is pretty familiar to me.

Thank you so much for your determination!

Sonadora
Nope, I'm not afraid!

The meat is really unusual for us, I was afraid my eaters would say what they don't eat, but everyone really liked it.
Dr. Lena
Bookmarked it. Scarecrow, thanks! I want so! From my childhood I remember a rabbit stewed with cabbage in a large gosyatnitsa, cooked in a Russian stove ... Where can I get a rabbit? Will seek....
Scarecrow
Quote: Dr. Lena

Bookmarked it. Scarecrow, thanks! I want so! From my childhood I remember a rabbit stewed with cabbage in a large gosyatnitsa, cooked in a Russian stove ... Where can I get a rabbit? Will seek....

No, well, where to get a rabbit is not a special problem ...

But where to find a Russian stove?! .. Oh, how I would have practiced cooking / baking in a Russian wood-burning oven. I don’t even remember directly how tasty the breads from there are (my completely unintelligent childhood caught several times the loaves of my great-grandmother, but with village milk). And stewed meat is simply incomparable ... Therefore, I take my word for it. With cabbage ... I believe it was amazing ...
himichka
Natus, I here, too, ruined my husband with a rabbit - 8 green money per kg, weighing 2.300, delicious, bastard!
We almost finished eating, and then I got on your recipe - delicious! Toko I'm without wine, greedy
Scarecrow
Oh, that's how many of you, it turns out. Secretly eating rabbits ...

What did you take? In the market, you mean? I still think in the market to risk it or not. I found some chilled food in the METRO ... I'm ready to pray directly to this market. For different types of meat, fish - it just helps out.
taniakrug
Take more rabbit eaters. Everything is according to the recipe, except for parsley. Sprinkled a bit with Provencal herbs. Delicious !!!
Here is the report
Rabbit stifado
himichka
At the market, home, young. I also have childhood memories - for Christmas, my father's sister traditionally cooked boiled pork, rabbit and potato pancakes, you come into the house from the frost, and on the stove, which is heated with coal and wood, saucepans-cauldrons, everything smells so delicious ...
Scarecrow
taniakrug

very cute meat in the frame.
Provencal herbs are just closer to the original deli recipe than my parsley.

himichka

What an interesting set of traditional New Year's dishes (I'm talking about a rabbit and pancakes). How individual is everything for everyone.
himichka
So they did not live in the capital, a small town in Ukraine, the population was Moldovans, Jews, Russians, Ukrainians. There were no special pickles, they were prepared from what was, and tasty, because you yourself understand, everything was mixed.
Now they cook a lot and plentifully, on holidays, at weddings, tables are bursting, plates are placed on two floors, so as not to hit their faces in the mud.
Irina F
A huge, huge thanks for the recipe with a delicious name !!!!!!!!!!! My family is delighted! Now this tender dietary meat will be a frequent guest on our table !!!!!
Sonia's mom
Scarecrow, and martini instead of wine will go ?!
Zest
Our family is also all meat eaters

Well, I'm sorry for the birds and animals, but without their meat I will turn into a bloodthirsty beast.

I agree with the post of Chuchelka, this is how the world works.

Rabbit - I love (sounds bloodthirsty)

Can I tell you how I am doing?

First, marinate the whole carcass in water with vinegar and squeezed onions, and then stuff the rabbit pieces with garlic and lard or smoked bacon. I fry them in a mixture of vegetable and butter, and then I carcass them in sour cream and onions.

What am I doing? No offense You can do without wine

And the martini is better inside
Scarecrow
Quote: MAMA SONY

Scarecrow, and martini instead of wine will go ?!

No, well, I'm sorry about the martini. Better then figs with him, with wine. As our Izumka suggests ...
Sonia's mom
Scarecrow, and I already !!! I mean - cooked! Tasty to the point, thank you very much !!! I reread the whole Temka, added Provencal herbs and parsley with dill. As the saying goes: "You can't spoil masha with porridge"

Quote: Zest

And the martini is better inside

I don't like inside, I like beer, "Nevskoe" or "Stary Melnik", that's how I am Galya baluvannaya. Therefore, I wanted to get rid of him with the benefit of the cause, my hand did not rise to pour out. We'll have to pour it into someone.

Rabbit stifado
Scarecrow
Meat with puree ... with creamy sauce ...It is impossible to look at this with hungry eyes ... We urgently need to go something nid devour eat ...

Health to all your household ...
LiudmiLka
Natasha, what herbs were mentioned in the original recipe? Rosemary, thyme or Provencal blend?
Scarecrow
In the original, fresh thyme and rosemary went there, which must be chopped and added 15 minutes before the end of stewing. Parsley should go to toast (fry the bread in a frying pan in butter and dip one side into chopped parsley).

I didn't have them. Secondly, these are herbs with strong aromatic bouquet. I was afraid to hammer or spoil the delicate creamy taste. Parsley played there (I imagined it quite well, so I changed it).
LiudmiLka
Probably I will follow your experience, because my daughter really does not like odorous herbs. Although, rosemary and rabbit are classics. But I don't have fresh herbs (except parsley), but only dry ones, that is, the smell will be completely different.
LiudmiLka
Natasha, how grateful I am to you for placing this recipe. Sometimes you are wise, you are wise with this rabbit - the time is wasted, and the result is disappointing. And then the minimum time spent and the maximum taste. Such a delicious sauce that you don't need a side dish - you can eat everything with bread. And this beautiful color turned out (added my false "saffron" for the color). I could not resist and slightly seasoned with dry rosemary and thyme. But she did not "spoil" such beauty with parsley. I think that I will not cook a rabbit in a different way. In my opinion, it couldn't be better. Once again I am convinced that simple dishes are sometimes the most delicious.
nakapustina
Scarecrow , and accept my thanks for the recipe. I do not remember when I ate a rabbit for the last time (maybe quite in early childhood), although my daughter, when she was little, cooked herself, no, no, she could not overpower herself, read your recipe and comments,
cooked, stewed in a slow cooker. Mom dear, oskoromalas, very tasty, the family is pretty. Thank you tremendous
Scarecrow
Most of all I am glad that so many people decided to cook meat that is not so popular in our country. Undeservedly forgotten.

I completely agree that only a small number of abstruse recipes as a result delighted me. Most often, it turns out that the simpler, the tastier. The most interesting usually turns out to be in technology and techniques.
villoy79
Hooray, the carcass of a rabbit will also come to me soon, (I have nothing against rodents on a personal level, I have one myself, this photo is presented as an avatar), but the rabbits are just both aaaaaaaaaaa, just my mother’s recipe, a little boring, but here it’s just a holiday for the stomach, thanks for the prescription
Arka
I bought a rabbit. Leafing through my "Grocery stores", looking for something to make of it. Stumbled upon a stifado in Maltese. Made in the cartoon. There was no white wine. More precisely, it was, but such that it was a pity in the sauce. I wanted more mustard for my taste, and the thyme and rosemary were dry, I rubbed them lightly in a mortar to open up better. Fried meat without flour, and added onions. What is a stifado without onions? .. After an hour and a half she licked her fingers, very tasty! This creamy, slightly spicy sauce! .. Mmmmmmmm
Here I came to see who is doing like a rabbit, and here you, Chucha, with your stifado! I could not pass by. An excellent recipe! Rabbit is so delicious piggy birdie
Natusik
Scarecrow, I'm back to see you ...
Delicious recipe! We love meat too! Can you replace a rabbit with a chicken?

I would buy a rabbit and cook it, but I will not deceive Dasha if she finds out, does not forgive me for this ... She is very principled, and she has a nasty age now. I'll wait until he grows wiser.

Natus, I agree with you that I feel sorry for chickens and pigs and cows, but if I kept a cow, I probably would not be able to eat it ... But ready-made easily!
Rabbit Dashka and we mourned for a long time, but almost immediately we had to get a charming hooligan girl. She came to us from Bashkiria. The breeder from the rabbit forum took pity on Dasha and sent us our miracle ...

Rabbit stifado

Rabbit stifado

And I cooked a rabbit, though it was a long time ago ... But I dried it out. She was still young, she did not know how to cook, but she swung at a rabbit ...
Scarecrow
Yes, you can and chicken. Why not? )))
Scarecrow
Again today the family has been stifled. It was so tasty - finally. I decided to try to cook the chicken this way. Why not? It seems to me that this way the fillet will look great.
Irina F
Chucha, you are my dear !!! I have stifado puffing in my new, wonderful ceramic saucepan at the moment!
I love you and adore, your recipes are cool! Always, when preparing something according to your recipes, I remember you with a kind word!
HAPPY NEW YEAR!!!
Yunna
Specially registered to thank for the stifado rabbit recipe. This is something incomparable. We keep our rabbits and always cooked without fuss. And yesterday, for the arrival of the children, I baked it in cream with saffron. THANKS from the whole family!
Scarecrow
Irina F,

I look forward to reporting and reviews)).

Yunna,

He's really good. Now, it seems nothing special, but ... I also put out rabbits this way and that. It turns out, well, meat is like meat. And then somehow in a special way!))) Good health to all of yours and Happy New Year !!!))
Irina F
Natus, tasty, tender, unbeatable !!!
Happy NEW YEAR !!! Health, happiness, joy, you and your loved ones !!!
shlyk_81
Very, very tasty! Did it yesterday closer to night, could not resist - ate one piece. Mmm! My husband came, said that he did not want to eat, but he would try a little - he ate three pieces! Thanks for the recipe! I did it in Shteba on Meat for 30 minutes, the pressure was 0.7, then it was heated for 1.5 hours. Pre-frying in a pan.
Lichka
Quote: Sonia's mom

Scarecrow, and martini instead of wine will go ?!

How did it go Martini? It's just that it already exists ... I really want to cook a New Year's masterpiece
Yunna
Natasha, I came to say thank you again, I cooked it again today! Delicious!
Scarecrow
Yunna,

Health. Personally, I generally have a terrible weakness for creamy sauces))).
Zeamays
So deliciously discussing this recipe in other Temko that I could not resist, I came to learn ...
Question: what kind of cream is used, fat content 10%, 20%, or 33%?
Ledka
Scarecrow, Nata, cooked a rabbit. It's sooooo delicious. Thanks a lot for the recipe
Scarecrow
Quote: Zeamays

So deliciously discussing this recipe in other Temko that I could not resist, I came to learn ...
Question: what kind of cream is used, fat content 10%, 20%, or 33%?

Any, but 33% is too much, this is a tub of ghee butter)) Anything is better up to 20%.




Quote: Ledka

Scarecrow, Nata, cooked a rabbit. It's sooooo delicious. Thanks a lot for the recipe

I was going to do this crawl on NG.
arini
Scarecrow, great recipe! The creamy sauce is just freaky! The rabbit melts and the specificity of the rabbit meat is not felt so much. She stewed it in a slow cooker. Thank you

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