![Stifado (Rabbit casserole with onions)](http://labelleexcuse.com/cdn/shop/articles/belle-excuse-stifado-lapin-aux-petits-oignons.jpg?v=1693255270&width=1500)
Stifado (Rabbit casserole with onions)
Serves : 4
Prep time : 20 min
Cook time : 2 hours 15 min
![](http://labelleexcuse.com/cdn/shop/files/sliced-and-whole-shallots-on-rusty-ground-2023-03-23-22-23-15-utc_540x660_297b85f9-a4d8-4344-b537-4f3662c792bf.png?v=1695046165&width=1500)
Ingredients
- 125 ml (1/2 cup)extra virgin olive oil
- Sea saltFresh ground black pepper
- 4 haunches of rabbit (or 1 rabbit in pieces)
- 12 fresh garlic cloves, peeled*
- 500 ml (2 cups) small grey shallots, peeled and whole
- 30 ml (2 tablespoons) fresh thyme
- 30 ml (2 tablespoons) fresh rosemary
- 4 small cinnamon sticks1 lemon, zest and juice
- 500 ml (2 cups) chicken broth
![](http://labelleexcuse.com/cdn/shop/files/cooking-fresh-raw-rabbit-meat-2021-08-26-12-08-20-utc_540x660_48fd3bc9-d20f-480d-ae6d-649813f84ab8.png?v=1695046165&width=1500)
Steps
— Preheat oven to 190 ˚C (375 ˚F).
— Heat oil in a large saucepan. Season the rabbit generously and brown it on all sides. Add garlic and shallots, and continue cooking for 2 minutes.
— Add thyme, rosemary, cinnamon, zest and lemon juice. Moisten with the chicken broth and adjust seasoning. Cover and bake on the centre rack of the oven for approximately 2 hours, turning the meat 2 to 3 times during cooking time.
NOTE — Serve with mashed potatoes and sautéed rapinis. Chicken and veal are easy to find and are as delicious for this dish.
* Favor fresh garlic when using it whole.