Rabbit Stew

Rabbit stew! Delicious, classic dish, with lots of onions, garlic, bay leaves and spices for a fragrant, thick sauce!
The rabbit meat is white, tender and fat free.
Ideal for a diet with meat, but without the aggravating factors usually associated with meat.
work:01h:30' time:02h:30' difficult:

Ingredients (8 servings)

  • 6 large onions
  • 1 rabbit ~1.5Kgr (3.3 lbs) cut into portions
  • 1 glass red wine
  • 100 ml (3.4 floz) olive oil
  • 2 ripe tomatoes, grated
  • 1 sachet 70 gr (2.5 oz) concentrated tomato paste
  • 6 cloves garlic
  • 10 allspice berries
  • 3 bay leaves
  • some orange peel
  • salt & pepper
Chop 2 onions with a knife in small dice, so they will get soft and sweet at cooking and thicken the sauce.
Chop the remaining 4 onions in larger pieces.
Instead of large onions we can use the small stew onions.
Put olive oil in the saucepan and sauté the onions cut into slices, stirring often, until they shine and get lightly browned. Remove them in a bowl with a slotted spoon and put aside for later.
In the same saucepan whisk together the pieces of meat to sauté, turning them from all sides. When the juices evaporate and the color has changed, quench with the wine. Allow for the wine alcohol to evaporate. Season with salt and pepper.
Put the chopped onions and garlic slices in the saucepan.
Add allspice, bay leafs and orange.
Stir frequently keeping the temperature low.
Finally put in the tomato paste and the crushed tomatoes.
There is no need for additional water. The tomato juice is sufficient.
Let it boil for some time and remove the saucepan from the heat. Cooking will continue and finish in the oven.
This way, the stew gets a delicious flavour.
Preheat the oven to 180°C (356°F, Gas Mark 4.2).
In a Pyrex pan, put a layer of sautéed onions, we prepared earlier.
On top of the onions put the pieces of meat and pour its broth over it.
Do not put any water, it is not needed. If we really think it needs some water, then add half a glass of wine.
Cover lightly with a baking sheet and place in the oven for one hour or until cooked. We test with a fork, for the meat to get soft and not resist to the fork.
Towards the end of cooking remove the baking sheet and check the thickness of the sauce.
This dish is perfectly accompanied with the baked "french-fries", which I highly recommend!
This way we can enjoy an unsurpassed flavor without the aggravating factors of frying!
In each plate serve a hefty portion of stew with a hearty piece of meat and a lot of onion sauce and of course the "fried" oven potatoes.
The rabbit meat is ideal for those on a diet, is highly nutritious, non-fat, tasty and healthy.
It has high levels of protein and low fat, which is particularly useful for those watching their figure while looking for sophisticated culinary delights.
Many years ago, in the Greek countryside, each family used to breed not only chicken but rabbits as well. These days we find rabbits in the SuperMarket.
Italy is the largest producer of rabbit meat worldwide, with 18.8% of world production to be Italian.
The diet of rabbits usually contains a large proportion of fresh vegetables and foods rich in omega-3 fatty acids, which results in a meat rich in omega-3 fatty acids with all the known benefits!
Today, meat is used in the menu of gourmet restaurants and is an excellent source of protein of high biological value and refined taste.