Source: RABBIT STIFADO (The London Cookbook,
· Serves 4 ·
· 1 kg (2 lb 2 OZ) very small onions
· 1 rabbit, cut into portions
· oil for frying
· 125 ml (4 fl. OZ) vinegar
· 225 ml (8 fl. OZ) dry red wine
· 2-3 bay leaves
· 2 stick cinnamon
· salt and freshly ground black pepper, to taste
For the "bulgur pilau":
· 1 small onion, chopped
· 2 tablespoons olive oil
· 1 roll of vermicelli
· 200 gr (7 OZ) bulgur (chrushed wheat),
· 1 stock cube (chicken or vegetable)
· 225 ml (8 fl. OZ) water
· 1 ripe tomato, skinned and chopped
Peel the onions and wash and dry the rabbit. Fry the rabbit and onions
gently in hot oil. Transfer to a dish and fry onions gently until light brown.
When the onions are cooked, transfer them to another plate and put the
rabbit back in the pan with the vinegar, wine, bay leaves, and cinnamon.
Let it simmer for 10 minutes then add the onions, salt, and pepper and enough
water just to cover.
Simmer gently, stirring occasionally, for about 45 minutes, until the
rabbit is tender and the sauce thickens. Serve with "bulgur pilau".
To make this, gently fry the onion in the oil, add the crushed vermicelli
and stir a couple of time.
Then add the bulgur wheat (it doesn't need to cook, it will just absorb
the water and be ready to serve), stock cube, water and tomatoes. Stir a
few times and cook until the bulgur wheat absorbs all the water.
Remove from the heat, cover with a clean towel and put the lid on top
so that all the moisture absorbed. It will be ready to serve in 10
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