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Thu, Oct 29, 2020
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Rabbit Stew (Κουνέλι Στιφάδο)

Cretan Cuisine - Rabbit Stew (Κουνέλι Στιφάδο)

Stifado is a Greek stew of lots & lots of onions, some tomato paste and a protein being the usual ingredients. The most popular Stifados are made with rabbit or hare but I’ve also enjoyed beef or veal, octopus and rooster stifado. The most commonly used onions are whole small boiler or pearl onions, but larger onions can be used as well, and the quantity is often equal in weight to the main ingredient. Stews are generally served in Crete during the Autumn and Winter months.

Cook Time: 1 hourStifadoTotal Time: 1 hour
Serves: 6-8.


  • 2 rabbits
  • 2 cups of white wine
  • 3 tbsp of tomato paste
  • 3 cups of chicken or vegetable stock
  • 6 whole cloves
  • 6 allspice berries
  • 3 bay leaves
  • 4 cinnamon sticks
  • 10 black peppercorns
  • 1/2 cup of olive oil (to sauté)
  • 5 cups of peeled pearl onions


  1. Rabbit: Remove legs and flaps - reserve.
  2. Cut remaining loin with bone, in 3-4 inch pieces (cross section).
  3. Brown all pieces of rabbit in oil.
  4. Remove oil from pan.
  5. Deglaze with white wine, reduce by half in covered pot.
  6. Add tomato paste and chicken or vegetable stock.
  7. Add sachet (with cloves, allspice, bay leaves, cinnamon) and simmer 30-40 minutes.
  8. Add pearl onions and simmer 15-20 minutes or until pearl onions are fully cooked.

Enjoy your Rabbit Stifado meal (Καλή όρεξη)

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