Rabbit Stifado recipe

Zak Purves-Fennell

1 rabbit cut into 8 portions
1kg baby pearl onions, peeled
4 tbs balsamic vinegar
2 tbs honey
1 clove garlic, finely chopped
2 bay leaves
1 sprig rosemary
1 stick cinammon
¼ tsp ground cloves
½ tsp ground all spice
1 large strip orange peel
1 tbs tomato paste
200ml red wine
400g tinned tomatoes
250ml chicken stock (or water)


Serves 4

For the Rabbit Stifado recipe, coat the rabbit pieces in flour and sear in a frying pan with olive oil. Set aside when browned all over.

Fry the pearl onions in olive oil in a casserole dish over a medium heat. When the onions are nicely caramelised stir in the balsamic vinegar and honey, then add the rabbit, garlic, herbs, spices, orange peel and tomato paste and cook for another 3 minutes.

Deglaze the pan with the red wine and add the tinned tomatoes and chicken stock. Make sure the liquid just about covers the rabbit: add a little more stock or water if required. Cover and cook at 160˚C fan (170˚C normal) for 3 hours.