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!
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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.
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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!!
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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 !!.
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First time I have ever made rabbit and the family loved it. Thanks so much
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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.
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Another great recipe!! My dad and my husband loved it. Thanks Evelyn!!
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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
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Rich, Delicious! So easy to make. My DH doesn't like cinnamon in his savory dishes but never complained about this meal! I served with cultured veggies and roasted baby potatoes. The rabbit was expensive on that note chicken would work so good in this. Thanks!
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This was ohh so very good for being my first go at rabbit.We wanted to try something a bit on the traditional side...a recipe that has been around...and we just didn't want to deep fry him.It had great flavor but we found it a bit...on the acidic side.Between the wine,tomato paste, and the vinegar (of course this was NOT put into the pot but it was still a factor), it was real zippy.The sauce was too much for me to eat but the rabbit itself was very nice.I only marinated him for an hour and I think I will cut that time down next time and reduce the wine to 1 cp.I didn't cut the rabbit down into smaller pieces and in hind sight I should have.Make sure you cut him up... but still throw all of him in the pot.Trying to keep the top as moist as the bottom proved to be difficult.I had to do a lot of flipping.Served with barley risotto and mashed cauliflower for a great meal that was fairly easy to pull together.Very good!Will make again!
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This was absolutely stunning !!! The rabbit fell off the bone and was so succulent and tasty !!! We had it with mascarpone mashed potato - will definitely make this one again - thank you so much for posting this recipe YUMMMMM :)
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The rabbit was ok but the rest of t he sauce was awful.
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We had to make a couple of slight alterations-no cinnamon sticks, so ground cinnamon and no pearl onions, so quartered whole onions, but the flavour was outstanding. We were lucky enough to get a meaty, gamey wild rabbit and this was a perfect way to eat it over creamy mashed potatoes!!!!
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