Kouneli stifado: rabbit with shallots and tomato

Ingredients

For 1 serving

• Rabbit180 g
• Shallot100 g
• Chopped tomatoes150 g
• Red wine vinegar15 ml
• Cinnamon1 pinch
• Bay leaves1 g
• Allspice1 pinch
• Extra virgin olive oil10 g
• Bulgur50 g
• Red wine60 ml
• Saltto taste
• Black pepperto taste

Contains: gluten, sulphites,

In season: October – March

Method

1. Pat the rabbit pieces dry with kitchen paper. Peel the shallots, keeping them whole: blanching them for 1 minute in hot water makes the skins easier to remove.
2. Heat the extra virgin olive oil in a heavy-based casserole over medium-high heat and brown the rabbit for 6 minutes, turning, until golden on all sides. Add the shallots and colour them for 3 minutes over medium heat.
3. Deglaze with the red wine and red wine vinegar until the smell of alcohol has gone, then add the chopped tomatoes, cinnamon, allspice, bay leaf, salt, black pepper and a glass of water.
4. Cover and simmer over low heat for 1 hour, turning the pieces now and then, until the meat comes away easily from the bone and the sauce is thick.
5. For the last 15 minutes put the bulgur in a bowl, cover with twice its volume of boiling salted water, cover with a plate and leave to swell for 12 minutes, until the water is absorbed; fluff it up. Remove the bay leaf and serve the rabbit with the bulgur and sauce.