Rabbit stew goes back many centuries and has since been cooked in several variations among different cultures. This particular stew recipe, was brought to Greece by the Venetians and is made in several different ways across the country of Greece, some cooking with beef and others with rabbit, which is more popular. But almost all of them cook with whole shallots, red wine, and lots of spices to build a familiar amazing flavor that will impress all those who eat it.

Rabbit meat itself is one of the healthiest meats out there, representing a great source of protein and nutrition without a high fat content. And since the meat is inherently lean, this recipe uses a sizeable amount of olive oil in the cooking process. 

Serve with olive oil, garlic bread, olives, and/or feta cheese.

Let me know in the comments below if you tried the recipe and if you have any variations you’d like to share! 🙂