Jump to content

- - - - -

Rabbit Stefado

  • Please log in to reply
No replies to this topic

#1 Mister Gain

Mister Gain

    Extreme Hunter

  • Members
  • PipPipPipPipPipPipPipPip
  • 886 posts
  • Location:Southeast London

Posted 14 June 2017 - 03:25 pm

Dug a couple of bunny's out of the freezer and made a stefado with them. Took the loins of the saddle and removed the silver skin, and utilised the 4 thighs as well.


Attached File  rabbit stefado1.JPG   100.4KB   0 downloads


Browned the meat in a tiny bit of olive oil, then deglazed the skillet with a good splash of red wine vinegar and added half a bottle of red wine.


Attached File  rabbit stefado2.JPG   128.79KB   0 downloads


Attached File  rabbit stefado3.JPG   89.47KB   0 downloads


Let it simmer for about an hour to reduce by half and then added chopped onion, sliced garlic, tomato puree, teaspoon of cinnamon and a pinch of dried oregano, put a lid on and let it cook for a further 30-45 minutes.


Not everyone's cup of tea as the vinegar gives it a bit of sharpness, but I enjoy it (especially made with beef)


Attached File  rabbit stefado4.JPG   177.25KB   0 downloads

  • Nik_B likes this

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users