Kouneli Stifatho

13 ingredients
7 steps

Ingredients

  • 1 1/2 pounds small pickling or pearl onions
  • 5 tablespoons olive oil
  • 1 rabbit, cut into serving portions
  • 1/4 cup red-wine vinegar
  • 2 cups dry red wine
  • 4 tomatoes, peeled and chopped
  • Salt and pepper
  • 2 teaspoons sugar
  • 4 cloves garlic, chopped
  • 2 bay leaves
  • 6 peppercorns
  • 5 cloves
  • 1/2 teaspoon allspice

Directions

  1. 1
    To peel the onions more easily, throw them into a pan of boiling water and boil for a few minutes, until the skins loosen.
  2. 2
    Peel as soon as they are cold enough to handle.
  3. 3
    Put them with 2 1/2 tablespoons of the oil in a large skillet and cook over medium heat, shaking the pan to color them lightly all over.
  4. 4
    In a large pan, saute the rabbit pieces in the remaining oil, turning to brown them on all sides.
  5. 5
    Pour in the vinegar and wine, the sauteed onions, and all the remaining ingredients.
  6. 6
    Add water barely to cover and simmer, covered, for about 1 hour, until the rabbit and onions are very tender.
  7. 7
    Alternatively, bake at 350F in a covered casserole for 22 1/2 hours.

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