Chef Paul Freeman, I am passionate about the country larder, and what the seasons bring. as a keen wildfowler, and pursuer of country sports. I wanted to share some of my favorite recipes with you. Please feel free to contact me with any questions. This email address is being protected from spambots. You need JavaScript enabled to view it.

Ingredients
1 (2kg) rabbit, cut into pieces
100ml olive oil
750g small shallots, peeled and left whole
3 whole cloves garlic
500g passata
200ml water
2 whole cloves
1 teaspoon whole allspice berries
2 bay leaves
1/2 teaspoon ground cinnamon
sea salt and freshly ground black pepper to taste.
Serves 6

Preparation: 40mins - Cook: 1hr30min › Ready in: 2hr10min
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.)

Substitution,
You don't have to use shallots; you can use small onions or pearl onions instead.
Stifado is one of my favourite Greek stew, especially popular during winter. This recipe results in tender,
impeccably avoured rabbit. Serve with hand-cut chips, rice or mash.
Crusty bread is also essential to mop up all the sauce.