Greek Rabbit Stew

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READY IN: 2hrs
Recipe by sheepdoc

Adapted from Hunter, Angler, Gardener, Cook blog.

Ingredients Nutrition


  1. Cut up rabbits into serving pieces. Use the little bits like kidneys, liver, bellies, etc., too. Salt and set aside 30 minutes, unless already brined.
  2. Heat 1/4 c olive oil in frying pan and brown rabbit pieces well. Remove pieces to a dutch oven or other heavy, lidded pan.
  3. Saute onions 4-5 minutes over medium high heat. Add garlic and saute another minute. Sprinkle with salt.
  4. Place sauted onions and garlic over rabbit pieces in dutch oven, then place allspice berries, cinnamon stick, oregano, and bay leaves on top.
  5. In frying pan, combine tomatoes, wines, vinegar, stock, and tomato paste. Cook down over high heat for about 4 minutes. Pour over rabbit pieces.
  6. Cover dutch oven and bring contents to a simmer. Cook slowly 1-2 hours until meat is falling off the bone.
  7. Serve with freshly ground black pepper and a drizzle of olive oil.

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