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We really enjoyed this rabbit recipe. I marinated the rabbit overnight. The sauce smelled wonderful while it was cooking. It reminded me of the smell of mulled wine. I served the rabbit over mashed potatoes to soak up the extra sauce. Thanks for posting!
I was given a couple of rabbits and decided to look up a different way of cooking them and this is it. This is not only easy it tastes great and my husband and father in law loved it, I had no leftovers so that should tell you something! I will continue to use this one.
I just love rabbit, and since I raise my own, I can pretty well have it at anytime. I must admit this is a fantastic reciepe, I just didn't care for the cinnamon, so I did it again but with out the cinnamon stick, and it was fabuluos. Thank you so much for sharring this receipe with all of us receipe lovers!!!!!!!LOL!!
First of all I'd just like to say what a fantastic recipe and the nearest I've found to authentic greek stifaldo, better than restaurants in UK. I was waiting a long till for the sauce to thicken and was almost at the point of giving up when all of a sudden it thickend and turned into the best rich sauce ever !!.
First time I have ever made rabbit and the family loved it. Thanks so much
this was outstanding. I had lucked into a wild hare, caught in northern quebec by innuits, nice and gamey. Need more cooking but that was the nature of the hare itself. I also used some rabbit tournedos in it. Both were fantastic.
Another great recipe!! My dad and my husband loved it. Thanks Evelyn!!
Yet again, a fantastic recipe. I was looking for a traditioanl beef stifado recipe so adpated this one. the sauce was wonderful, I followed the recipe exactly and it turned out great. I am going to be brave and the next time my butcher has rabbit in, I am going to try with this recipe. I will be back to review it asap! Thanks Eve
This was my first time preparing rabbit, and I did not know what to expect in the way of the raw product. Happily, the carcass was relatively simple to understand and properly quarter. If you can quarter a chicken easily, you should have no trouble quartering the rabbit (although a clever would be helpful). I was given two large rabbits, and I found that just one was enough to feed three people and have a small leftover. Each thigh was roughly the size of a large duck thigh after cooking down. I used more of everything than this recipe called for -- at least doubling every ingredient and using at can of tomato sauce because my tomato paste was missing. I marinated for only an hour but in about 5 or 6 TB of vinegar with about 6 bay leaves. I also used duck fat instead of olive oil to brown the quarters. The final dish was a triumph and totally exceeded my expectations. The rabbit can stand up to the seasoning and more. Don't skimp on the pearl onions! Dishes like this are the reason I love to cook.