WebPlace rabbit (in two batches if necessary) in the same pan, season with salt and pepper and cook until pale gold on both sides. More colour means more flavour. Return onions and …
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Stifado uses a lot of olive oil, so it is smooth going down. This moistens the rabbit as well, which is braised slowly until it is about to fall off the bone. You can pull the meat off the bone before serving, as I do, or just leave the pieces in the stew.
Stifado is a dish which has eschalots or very small onions and wine in it. The ratio is always 1 kg meat to 500 g onions. Should you have wild rabbit, it requires longer, slower cooking than this recipe suggests.
Place a pan over high heat and add 2 tablespoons olive oil. Cut the rabbit into 8 portions. Season with salt, pepper and flour. Spread over whole surface of rabbit. Transfer to pan and sauté on both sides until golden. Remove from pan and set aside. Place a pot over high heat. Add 2 tablespoons of olive oil and the pearl onions. Sauté until golden.
Peel the onions; the ones which are very small, leave whole. For those which are slightly larger, score them in half, but not all the way. They should remain as one whole onion. Add the onions, potatoes, and garlic to the pot with the rabbit. Continue to add all of the other ingredients. Shake the pot well to distribute the liquid.