Anyone who has been on a Greek holiday will probably already know of this wonderful, aromatically-spiced stew, which is present on pretty much every menu over there. While it is usually prepared with beef, the luckier among you may well have come across a little taverna where the owner has popped out for a morning stroll and taken out a couple of plump, tasty rabbits which have been feeding on the wild oregano and thyme and are packed with flavour, a flavour which is only improved by this recipe. It’s also one of those great recipes where no browning or sauteeing is required – just put everything in a large, heavy pot then let the magic brew by itself! If you aren’t a fan of rabbit, just replace with large chunks of beef and stick to the recipe here and you can’t go wrong. Serve with rice, potatoes or just a hunk of hot, crusty bread and a Greek Salad.

(SERVES 4/5, OR ENOUGH FOR 2 AND PLENTY TO FREEZE)

01.

Ingredients

1 farmed or 2 wild rabbits, jointed (substitute 1kg beef if desired)
250g pickling onions
1 bottle red wine
4tbs tomato puree
1tbs garlic puree
12 allspice (pimiento) berries
12 cloves
large quill cinnamon
2tbs Spice Mountain wild herbs
2tsp ground cumin
generous dash of red wine vinegar
generous slug good quality olive oil (Greek if you have it)
6 bay leaves
Salt/pepper

02.

Method

  • Soak the pickling onions in water for a couple of hours first then peel.
  • Put all the ingredients except the onions in a large, heavy pan and give it a good stir to get everything properly mixed up.
  • Bring to the boil and then reduce to low heat, cover and leave to bubble away gently for an hour.
  • Add the onions now, and keep it bubbling away for another hour or so, keeping an eye on the liquid – add more water if necessary, but remember the sauce should be nice and thick once the stifado is cooked.
  • When ready, add another spoonful of wild herbs and stir well. And that, folks, is it!