A traditional Greek rabbit stew made with onions
This recipe is for people who enjoy trying authentic, home-style dishes. Rabbit isn’t for everyone, and we respect that — if you prefer not to eat it, there’s no need to proceed. For those curious about a genuine Greek approach, this rabbit stifado is comforting, flavorful and surprisingly accessible. The stew highlights simple ingredients: tender rabbit, plenty of onions, tomato, aromatics and a splash of vinegar that balances the dish.
Difference between rabbit and chicken
Rabbit is a lean white meat with a delicate texture that can often substitute chicken in recipes. It tends to be higher in protein and lower in fat and calories than many other meats, which makes it a healthy choice when prepared simply.
Is rabbit healthy?
Yes. Rabbit meat provides iron, phosphorus, potassium and selenium — nutrients important for general health and antioxidant production. Its high protein content and low fat make it a nutritious option when included as part of a balanced diet.
Is eating rabbit stew a good choice?
Beyond nutrition, rabbit farming (cuniculture) can be resource-efficient compared with larger livestock: rabbits require less feed and water and are usually raised without added hormones. Because they are sensitive animals, ethical producers tend to provide careful management and better living conditions.
Purchasing rabbit
Rabbit is often sold whole in stores, which can be unfamiliar for many people. If that feels uncomfortable, ask your butcher to cut it into portions for you. Buying fresh rabbit (not previously frozen) is ideal if you plan to divide and freeze part of it later. Treat it much like poultry in terms of handling and preparation.
How to make rabbit stew or stifado apo kouneli
Stifado is a classic Greek stew that pairs meat with a generous amount of onions and a gently spiced, slightly sweet sauce. In this version the rabbit is simmered with tomato sauce, vinegar, whole spices and herbs until the meat is tender and the onions are soft and flavorful. The result is a balanced dish that is both hearty and light.
Helpful hints
Half a rabbit serves three to four people, depending on appetites. If your rabbit comes whole, consider having it portioned by a butcher unless you’re comfortable butchering it yourself. Use small yellow onions when possible — they have a milder, sweeter flavor — or halve medium onions so they cook evenly.
How to butcher a rabbit for rabbit stew
Butchering a rabbit takes practice and a sharp knife. If you prefer not to do it yourself, ask your butcher to cut it into serving-size pieces. The other essential ingredient for this stifado is the onions: small yellow ones are traditional, but regular onions work if prepared correctly.
Tomato sauce for the stew
Homemade tomato sauce works beautifully in this recipe and enriches the flavor, but a good-quality jarred tomato sauce can be used instead if you prefer not to make your own.
Rabbit stew
Equipment
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large sauce pot
Ingredients
- 790 grams fresh rabbit, cut into serving size pieces (approximately 1/2 whole rabbit)
- 24 small to medium-small yellow onions
- 3 medium potatoes, peeled and cut in half
- 3 garlic cloves, peeled
- 1 cup tomato sauce
- 1/4 cup red wine vinegar
- 3/4 tbsp salt
- 100 ml olive oil
- 200 ml water
- 1 whole cinnamon stick, cut in half
- 3 bay leaves
- 2 sprigs fresh rosemary
- 1 teaspoon whole allspice
Instructions
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Rinse the rabbit well and place it in a large pot.
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Peel the onions. Leave very small ones whole; for slightly larger onions, score them partway so they remain mostly intact.
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Add the onions, potatoes and garlic to the pot with the rabbit. Add the tomato sauce, red wine vinegar, salt, olive oil, water, cinnamon stick, bay leaves, rosemary and whole allspice. Shake the pot gently to distribute the liquid. Cover and bring to a boil.
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Once boiling, reduce heat to medium and cook covered for about 30 minutes. Then lift the lid slightly so steam can escape, keeping most of the pot covered. Every 15 minutes, shake the pot gently to prevent sticking. If it looks dry, add 1/4 cup water. Continue to cook for another 1 hour and 15 minutes or until the meat is tender.
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Remove from heat and let the stew cool briefly to allow flavors to settle.
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Serve the rabbit with the onions, potatoes and some of the cooking liquid spooned over. Enjoy.
Nutrition
| Carbohydrates: 50g
| Protein: 46g
| Fat: 34g