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Rabbit Stefado-Corfu
Ingredients
- 1 young rabbit, chicken, pork, beef cut in pieces
- 1/4 cup Olive oil
- 1/4 cup Clarified butter
- —
- SEASONING PASTE
- 2 Tbsp Sweet Paprika
- 1 Tbsp White pepper
- 1 Tbsp Black pepper
- 1/2 tsp Cumin
- 1 tsp salt
- 1/4 cup dry white wine
- —
- 1 lbs small onions
- 1 tsp Sugar
- 1/4 cup Red wine vinegar
- 1/2 cup Dry white wine
- —
- FOR THE POT
- 3 cloves Whole crushed Garlic
- 1/2 tsp Cumin
- 4-5 swipes on microplane Nutmeg
- 2 bay leaves
- 1 tsp Dry rosemary
- 2 Tbsp Tomato paste
- Sea salt to taste (1 tsp)
- Black pepper to taste (1 tsp)
- Chicken stock (about 2 cups)
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Directions
- Rub protein with rub. Add wine and marinate overnight
- Very hot cast iron pan with olive oil and butter. More than you need
- Brown rabbit pieces one side only. Remove
- Same hot pan with oil and butter
- Add onions, sugar and burn/caramelize
- Add vinegar, dry wine cook and deglaze
- Add rabbit and onion with all juices to stew pot
- Add remaining pot ingredients and stir
- Cover halfway with chicken stock
- Bring to boil and reduce to simmer
- Cook for 1 to 1 1/2 hours at simmer
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