About this recipe:Stifado is a favourite Greek stew, especially popular during winter. This recipe results in tender, impeccably flavoured rabbit. Serve with hand-cut chips, rice or mash. Crusty bread is also essential to mop up all the sauce.
Heat the olive oil in a large casserole over medium-high heat. Add the rabbit and brown on all sides, about 5 minutes. Remove the rabbit from the casserole and set aside.
Add the shallots and garlic to the casserole and cook until slightly soft and golden, about 3 to 5 minutes.
Add the rabbit back to the casserole, trying to get the rabbit to the bottom with most of the shallots on top. Add the passata, water and seasoning. Cover and reduce heat to medium-low. Simmer without stirring for 75 minutes, uncovering the last 15 minutes to ensure all excess liquid evaporates. (Shake the casserole occasionally to prevent sticking - but avoid stirring so the onions don't fall apart.)
You don't have to use shallots; you can use small onions or pearl onions instead.