Greek cooking made easy - I hope!

Stifatho

During the Winter months in Greece it is the shooting season. The sound of shotguns can be heard most days in the countryside, as people hunt for rabbits and birds. The dish of Stifatho is traditionally made from wild rabbit, but for ease, (and the fact I don’t own a gun) buying the rabbit from the local supermarket is just as good, and they will cut it up for you.

You will need:
1 rabbit cut into quarters
25g butter
garlic - as you like
2 tbs red wine vinegar
stick of cinnamon
pinch of all spice
bay leaf
300g chopped tomatoes
750g small onions
glass of red wine
olive oil

Brown the rabbit with the garlic in a casserole dish, add the vinegar and the wine. The add the spices, bay leaf and the tomatoes. Add 450ml of hot water and seasoning and cook for about 50 mins., with the lid on. In a separate pan, fry the onions until lightly brown, add them to the top of the rabbit, and cook for another 20mins. Make sure nothing sticks by giving the pan a little shake every now and then. Seave with rice or potatoes.