John Myers
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Rabbit Stifado with Rosemary Potatoes and Root Vegetables
The perfect rabbit stifado with rosemary potatoes and root vegetables recipe with a picture and simple step-by-step instructions.
Rabbit stifado
- 10 Pc. Rabbit leg
- 3 tbsp Tomato paste
- 1 bunch Soup greens fresh
- 2 Pc. Onions
- 750 ml Red wine
- 1000 ml Tomatoes happened
- 6 Pc. Cloves
- 2 Pc. Cinnamon sticks
- 3 Pc. Star anise
- 3 Pc. Bay leaves
- Salt
- Sugar
- Pepper
Rosemary Potatoes
- 2,5 kg Potatoes triplets
- 5 Branches Rosemary
- 100 ml Olive oil
- Salt
- Pepper
root vegetable
- 1 bunch Carrots
- 1 Pc. Kohlrabi fresh
- 2 tsp Pesto
- Salt
- Sugar
- Pepper
Rabbit stafido
- Sear the rabbit legs in oil, then cut the root vegetables into small pieces, add and roast them. Then add the tomato paste and deglaze with red wine. Then add the tomatoes and spices. Let the whole thing simmer on a low flame for about 90 minutes. Finally, add salt, sugar and pepper to taste.
Rosemary Potatoes
- Halve or quarter the potatoes and place on a baking sheet. Then drizzle with olive oil and season with rosemary, salt and pepper. Then in the oven for about 30-40 minutes at 180 degrees, until the potatoes are cooked through and nicely browned.
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