Rabbit Stifado with Roasted Potatoes
Main Dishes • Greek
Description
Rabbit Stifado with Roasted Potatoes
Ingredients
- Rabbit 5 lbs
- Shallot 10 oz
- Garlic 5 cloves
- Dry White Wine 5 fl oz
- Dijon Mustard 3 teaspoons
- Olive Oil 2 tablespoons
- Spiced Tomato Juice 5 oz
- Chopped Sage Leaves to taste
- Pasilla Pepper to taste
- Green peppercorns to taste
- Red Long Chili Peppers 1 teaspoon
- Dried Chamomile to taste
- Dried Rosemary to taste
Step-by-Step Guide
Step 1
Cut the rabbit into pieces.
Step 2
Sear the rabbit pieces in olive oil over high heat until golden brown, about 7 minutes.
Step 3
In a deep skillet, sauté the halved shallots and coarsely chopped garlic in olive oil.
Step 4
Pour in the wine and let it reduce by about half.
Step 5
Add the tomatoes, spices, mustard, and salt.
Step 6
Add the rabbit pieces, stir, and add boiling hot water so that the meat is almost covered by the sauce.
Step 7
Simmer for 1 hour and 15 minutes.
Step 8
Wash the potatoes, dry them, and make shallow cuts on one side, about 0.5 cm apart.
Step 9
Line a baking dish with parchment paper, place the potatoes cut side up.
Step 10
Season with salt, sprinkle with rosemary, and drizzle with olive oil.
Step 11
Roast for 50 minutes.
Step 12
Serve the rabbit alongside the potatoes, garnished with parsley.
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