Uncover the secret of Greek rabbit stew: A culinary gem
Rabbit meat is delicate, easy to digest, and rich in protein while being low in calories. It ranks as one of the healthiest meats worldwide, yet it remains relatively unpopular. Many consider a rabbit carcass or loin when introducing solid foods to a baby’s diet. It's no coincidence that this meat is recommended for both children and the elderly. Is it difficult to prepare? Here’s a recipe for a stew you don’t need culinary school to make.
Back in the day, rabbits were raised on many farms, mainly for sale, but occasionally, a carcass was kept for personal use. Currently, home rabbit breeding isn't as widespread. In many stores, rabbit meat is available only by special order. However, the nutritional value of this meat makes the effort worthwhile.
How much does a rabbit carcass cost?
Rabbit meat is more expensive than poultry but cheaper than beef or lamb. The priciest part is the loin, while the carcass or legs are less costly but require preparation. The cost of rabbit meat depends on the source. Supermarkets offer cheaper portions than local sellers, but it’s important to note that meat from a reliable source will be of higher quality.
Rabbit stew in Greek cuisine, known as stifado
The Greek stew stifado is a classic dish from Crete renowned for combining rabbit, pearl onions, and aromatic spices. The residents of Crete adapted the recipe for stifado from the Venetians, who prepared a similar dish with beef. The Cretans opted for the much healthier and lighter rabbit meat. This dish is rich in aromatic spices like cinnamon and cloves, and, combined with wine and balsamic vinegar, it offers a unique flavor.
How to easily prepare rabbit stew
If you have a carcass with bones, separate the meat. The bones can be used to make jelly or broth for soup. Serve rabbit stew with grains, rice, or dumplings.
Ingredients:
- Rabbit carcass (boneless)
- 1.8 oz of flour
- 5.3 oz of bacon
- 1 onion
- 1 tablespoon of oil for frying
- 2 cloves of garlic
- 1 carrot
- 2 tablespoons of tomato paste
- 4 cups of hot water or vegetable broth
- 3.5 oz of mushrooms
- 4 oz sour cream (12%)
- Salt and pepper to taste
Instructions:
- Wash the rabbit meat and cut it into cubes—dust with flour. Cut the bacon into cubes, and peel and chop the onion.
- In a pan with some oil, sauté the onion, then add the thinly sliced garlic and the bacon. Finally, add the rabbit meat.
- After lightly browning on each side, transfer all the ingredients from the pan to a pot with a lid.
- Add the tomato paste and sliced carrot, then simmer covered for about 45 minutes.
- Continue adding hot water or vegetable broth to the stew as needed.
- Add mushrooms sautéed in a pan 15 minutes before the end of cooking.
- When all ingredients are soft, thicken the rabbit stew with cream. Pour some hot broth from the stew into a glass, let it cool, mix with cream, replenish with hot broth, and pour back into the pot. Mix and bring to a boil.
- Season with salt and pepper to taste.
