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23 responses to “Stifado, Greek Rabbit Stew”

  1. Maryann

    I am yet to try rabbit. I can’t believe that about myself 🙂 I have tried squirrel. Bad memories there as my 15 year old hunter/brother cooked them in tomato sauce and told me they were something else. ..which is probably why I never tried rabbit haha
    Your stew looks and sounds delicious.

  2. Loo

    That stew even looks good to me! and I like the idea of beans. I love beans. Never ate rabbit though. Hmm, dinner thoughts for when we visit?

  3. Andrea

    I haven’t had rabbit in years, but I grew up eating it as well as squirrel, venison, and any other wild game my father brought home. Your stew sounds really good, and I bet those Meyer lemons worked well in the dish. Thanks for joining in on Grow Your Own! Happy New Year!

  4. Buzzie

    Those beans are fantastic, we have them marinated in olive oil and roasted peppers where I work. They remind me of lima beans…my favorite! I like rabbit and loved it as a kid but now a skinned one looks too much like my cat …hmmmmm…say, ever tried cat?

  5. Buzzie

    hahaha. But that would be cheating, wouldn’t it ? because we feed it it would be considered domesticated although it is a pretty wild cat. We do feed it an all protein diet, but I am guessing that wouldn’t make very good eating. Any thoughts on eating things that eat all protein as opposed to grass/vegetarian?

  6. Great White Hunter

    Wow! What a great recipe! As an avid small gamer I must say this is a brand new direction for me to go with the rabbit. However, my wife lived in Greece for three years and loves to cook Greek, so maybe this will be a hit at our home. Thanks!

  7. At last, rabbits! « The Great White Hunter

    […] The jacks, which are considerably larger than cottontails, produce a dark, beefy looking meat that you’ll want to debone and dice for stews or pot pies.   Don’t forget the backstrap when butchering them.  Cottontails are smaller, produce an almost white meat, and the only real worthwhile meat is found on the hind legs. Cook them whole on the bone.  My favorite is chicken fried.  For another very tasty idea, go to Hunter Angler Gardener Cook for this very nice Greek Rabbit Stew.  […]

  8. Bryan Grant

    going to try it right now looks great

  9. Tim Vidra

    I kept looking for the Feta in the recipe. Anytime I hear “greek recipe” I am always looking for the feta, understandably omitted from this recipe that looks amazing!


  10. marshall

    Hank, I have a jack in the freezer that really needs to be eaten. Any issues with that?

  11. Jean

    Looks wonderful and I bet it tastes better!
    Is there any issue with using dried tomatoes (at least this time of year)? Would you increase the stock or the wine or another component to compensate for the different moisture content?

    I have what looks to be jars & more jars of dried tomatoes due to a decent garden this summer.


  12. Michelle W.

    When I was very young, we ate a lot of rabbit, but It was always a simple stew. As an adult, I’ve been looking for rabbit recipes that could go beyond a plain stew. The internet hasn’t provided much, but you certainly have! This recipe is outstanding, and I can’t wait to give it a try.

  13. Squeak

    We have some domestic rabbits already grown, ready to be made to some kin of a meal. Grandma allways roasts them, but thats getting kind of boring to me. I wanted to cook them in some new way, but I did not know what recipe to use. Then I open your website, and what do I see? A great rabbit recipe. Cant wait to try. Thanks

  14. Laura P

    so glad you reposted this! I hope lots of people try it. i’ve made it often with skinless chicken thighs (takes less time obvs) and guests love it. makes the house smell wonderful. I always have a bottle of mavrodaphne on the counter now.

  15. Jeno

    yum. I love rabbit. I moved to Spain 2 years ago so I could eat it quite often now. I usually prepare it in the oven with some garlic, fresh herbs and white wine. I have yet to try it with as stew and will definitely check out your recipe. Thanks!

  16. LittleCookingTips

    Great recipe Hank!
    One small suggestion though: Try it with small onions (pickler onions as mentioned in wikipedia), which is the traditional way of making stifado here in Greece! We don’t chop them, just peel and use them whole!
    The same more-less recipe without onions, just the rabbit served with pasta, french fries or baked potatoes is also very popular in Greece (we’ll post it sometime this winter).
    Thanx for sharing your recipe!

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  18. Lora Laney

    Hey Hank!
    I made this stew, first I soaked the rabbits in the ingredients overnight, when I put the rabbits in the Dutch Oven, I used fresh ingredients, not quite with all YOUR ingredients, omitted the Oregano and chicken stock, I used 1/2 tsp. allspice instead of berries…oh, and I added one peeled orange, and 2 tbs. of flour to thicken the into gravy. We ate it with fresh made garlic bread. It is AWESOME! This is from a woman who didn’t like rabbit, ME!
    So, this recipe goes into my home cook recipes. Thanks!

  19. Dale Clark

    Great recipe. Combining it with other Stifado recipes to come up with the right combination. Most Stifado stews call for 1 lb of peeled who pearl onions. I love rabbit and my local butcher started stocking it so introducing my kids to the heavenly meat.

  20. Compiled Recipe – Rabbit Stewed in Wine and Tomato Sauce | araalfaro415

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