Stifáto Of Hare Legs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 port. Rabbits (hare legs, hind legs), depending on size
- 3 cloves garlic
- 6 tablespoon olive oil
- 400 ml veal stock
- 250 ml red wine, dry
- 2 tablespoon tomato paste
- 3 bay leaves
- 0.5 teaspoon ½ thyme
- 1 tablespoon vinegar
- 500 g onion (s), small
- 1 pinch cinnamon, powder
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash and clean the rabbit runs, rub with kitchen paper and season with salt. Peel and finely chop the garlic cloves.
- Heat the oil in a large roasting pan and fry the hare runs on all sides. Extinguish with the stock and red wine, then add the tomato paste, bay leaves, thyme, cinnamon, vinegar and the chopped garlic. Cover and let simmer over low heat for about 1 hour.
- In the meantime, peel the small onions but leave them whole. Take the legs out of the roaster and peel the meat with a knife, cut into 3 cm cubes and return to the pan with the onions. Simmer for another 45 minutes over low heat (with lid). Then season with salt and pepper.
- This is a typical Greek dish that absolutely needs cinnamon.
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