Rabbit – Stifado

Ingredients for 4 servings:

• 1 rabbit, ready to cook, about 1.5 – 1.7 kg
• 750 g shallot(s)
• 2 cloves garlic
• 6 tbsp oil, olive oil
• 4 cloves
• ½ tsp cumin
• 1 stalk(s) cinnamon
• 1 sprig(s) rosemary
• 300 ml wine, white wine
• Salt
• pepper
• 100 g pistachios
• 2 tbsp cornstarch, to taste

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the rabbit, pat dry, and cut into pieces. Peel and finely chop the garlic. Heat olive oil in a casserole dish and brown the meat pieces on all sides. Add the garlic, spices, rosemary, and wine, season with salt and pepper, and simmer gently for 75-90 minutes. Blanch the shallots in boiling water and then rinse with cold water to make them easier to press out of the skins. Add the shallots whole to the meat and simmer for another 30 minutes. Add the pistachios 5 minutes before the end and heat briefly. If necessary, thicken the sauce slightly by mixing cornstarch with a little water, stirring it into the hot liquid, and bringing it to a boil briefly. You can also prepare the stifado in a pressure cooker; then add the shallots immediately after browning the meat and simmer everything at the set temperature for 20 minutes.