Hi guys,
My wife wants the recipe for this dish. Apparently it is unique to Cyprus and has lots of onions and vinegar in it.
Any help will be much appreciated.
Thank you.
MR.
Rabbit stew, Cypriot way.
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Rabbit stew, Cypriot way.
by MR-from-NG » Sat Nov 24, 2007 4:27 pm
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by Nikitas » Mon Dec 03, 2007 12:38 pm
OK as a life long hunter I will share my secret with you.
I assume you mean stifado (esuffade in French and stuffato in Italian).
Cut your rabbit into portions. It can also be done with hare or beef. Marinate in dry red wine overnight in the fridge.
Get small onions, same weight as the rabbit or hare and peel. This is a chore but it must be done. Put the onions in boiling water for 10 minutes to "break their strength" a little bit. Drain and set aside.
In a large stainless pot put in 3/4 of a bottle of dry red wine and simmer to get rid of the wine alcohol. ALcohol makes the food bitter. Add half a teaspoon ground cumin, half a teaspoon ground cinammon and one large bay leaf. Optional are nutmeg and cloves. Salt and pepper to your taste. Add half a cup of extra virgin olive oil and one or two tablespoons vinegar. You must use stainless steel becaue the red wine and vinegar are acidic and can react with other materials- ie enamel or cast iron.
Now take your marinated rabbit and drain and pat dry with paper towels. In a non stick frying pan, using very little extra virgin olive oil, brown the pieces of rabbit on high heat. Once all the pieces are browned put them in the pan with the wine and simmer for half an hour to an hour, depending on the age of the rabbit. Hare will need longer since it is tougher meat. Now add your onions on top, do not stir, or you will break them apart. Let simmer half hour more. Simmer, do not boil! Boiling will toughen the meat.
Alternatively you can use a pressure cooker and put in meat and onions at the same time and nuke them for 25 minutes.
When done and you think the sauce is too thin you can boil the sauce alone for a while to thicken it. This recipe is guaranteed to work, has been succesfully tried by yours truly hundreds of times.
Now if you can find a French rose wine called Tavel you will enjoy it even more
I assume you mean stifado (esuffade in French and stuffato in Italian).
Cut your rabbit into portions. It can also be done with hare or beef. Marinate in dry red wine overnight in the fridge.
Get small onions, same weight as the rabbit or hare and peel. This is a chore but it must be done. Put the onions in boiling water for 10 minutes to "break their strength" a little bit. Drain and set aside.
In a large stainless pot put in 3/4 of a bottle of dry red wine and simmer to get rid of the wine alcohol. ALcohol makes the food bitter. Add half a teaspoon ground cumin, half a teaspoon ground cinammon and one large bay leaf. Optional are nutmeg and cloves. Salt and pepper to your taste. Add half a cup of extra virgin olive oil and one or two tablespoons vinegar. You must use stainless steel becaue the red wine and vinegar are acidic and can react with other materials- ie enamel or cast iron.
Now take your marinated rabbit and drain and pat dry with paper towels. In a non stick frying pan, using very little extra virgin olive oil, brown the pieces of rabbit on high heat. Once all the pieces are browned put them in the pan with the wine and simmer for half an hour to an hour, depending on the age of the rabbit. Hare will need longer since it is tougher meat. Now add your onions on top, do not stir, or you will break them apart. Let simmer half hour more. Simmer, do not boil! Boiling will toughen the meat.
Alternatively you can use a pressure cooker and put in meat and onions at the same time and nuke them for 25 minutes.
When done and you think the sauce is too thin you can boil the sauce alone for a while to thicken it. This recipe is guaranteed to work, has been succesfully tried by yours truly hundreds of times.
Now if you can find a French rose wine called Tavel you will enjoy it even more
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by Nikitas » Mon Dec 03, 2007 2:05 pm
TC, the pet shop!!!
HOly moly, what happened to good old English butchers who used to hang wild rabbit and hare? They used to do that when I lived in London in the 60s and 70s. My lord the place has gone down the tubes since I left!
HOly moly, what happened to good old English butchers who used to hang wild rabbit and hare? They used to do that when I lived in London in the 60s and 70s. My lord the place has gone down the tubes since I left!
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by T_C » Mon Dec 03, 2007 2:40 pm
I've never seen rabbit at the butchers!!! 
Then again I've hardly ever gone to the butchers to buy anything...my mum does that, and most of the time I just get all the meat products from Tescos....
Rabbit is delicious though, we used to eat it all the time....and my grandad would skin it too and hang the pelt or whatever you call it on the washing line to dry....
I also remember my grandad bringing what I think was an Ostrich...I could be wrong but it was a HUUUUUUUUUUGE bird, absolutely massive....and they killed it by pouring boiling water over it
....it tasted good though. 
Then again I've hardly ever gone to the butchers to buy anything...my mum does that, and most of the time I just get all the meat products from Tescos....
Rabbit is delicious though, we used to eat it all the time....and my grandad would skin it too and hang the pelt or whatever you call it on the washing line to dry....
I also remember my grandad bringing what I think was an Ostrich...I could be wrong but it was a HUUUUUUUUUUGE bird, absolutely massive....and they killed it by pouring boiling water over it
....it tasted good though. -
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by phoenix » Mon Dec 03, 2007 2:44 pm
T_C wrote:I've never seen rabbit at the butchers!!!
Then again I've hardly ever gone to the butchers to buy anything...my mum does that, and most of the time I just get all the meat products from Tescos....
Rabbit is delicious though, we used to eat it all the time....and my grandad would skin it too and hang the pelt or whatever you call it on the washing line to dry....
I also remember my grandad bringing what I think was an Ostrich...I could be wrong but it was a HUUUUUUUUUUGE bird, absolutely massive....and they killed it by pouring boiling water over it
T_C . . . . shut up and stop sharing!
. . . . . Keep it on a need to know basis . . . . thanking you in advance.
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by Nikitas » Mon Dec 03, 2007 2:55 pm
TC, that last one made me chuckle,
it probably was not an ostrich but a male turkey. And no TC, you dot kill it that way, the boiling water comes after, when you scald the bird to pluch the feathers out! Sounds like you are remembering things froma long time ago.
it probably was not an ostrich but a male turkey. And no TC, you dot kill it that way, the boiling water comes after, when you scald the bird to pluch the feathers out! Sounds like you are remembering things froma long time ago.
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