Cephalonian Rabbit Stifado with Orzo (Sofigado)
A rich, garlicky rabbit stew from Cephalonia, cooked with red wine and tomatoes, then baked with orzo for a hearty one-pot meal.
- Prep20 min
- Cook1h 15m
- Total1h 35m
- DifficultyMedium
- Servings4
This traditional Cephalonian dish, known as sofigado, is a twist on the classic Greek stifado: instead of pearl onions, it uses a generous amount of whole garlic cloves, which become sweet and mellow as they cook. The rabbit is marinated overnight in red wine and vinegar, then slowly simmered in a thick, aromatic tomato sauce.
To make it a complete meal, orzo (kritharaki) is added towards the end, absorbing all the delicious flavors and creating a comforting, one-pot dish. The result is tender, falling-off-the-bone rabbit and perfectly cooked, juicy orzo.
Ingredients
For the marinade
For the stew
Converted amounts are rounded.
Method
- In a large bowl, combine the red wine, red wine vinegar, 70 ml olive oil, whole garlic cloves, cinnamon sticks, and chili flakes. Add the rabbit pieces and toss well with your hands to coat evenly.
- Cover the bowl and refrigerate overnight, or for at least 8 hours, to marinate.
- The next day, heat 60 ml olive oil in a wide pot over medium heat. Add the tomato paste and sauté for 2 minutes, stirring constantly.
- Remove the rabbit from the marinade (reserve the marinade) and add the pieces to the pot. Brown them on all sides for 5-6 minutes, until nicely colored.
- Pour in the reserved marinade and cook for about 10 minutes, until most of the liquid has evaporated.
- Add the grated tomatoes and sugar. Lower the heat, cover the pot, and simmer gently for 30 minutes.
- Stir in the orzo and 400 ml hot water. Season with salt. Continue cooking over low heat, uncovered, for about 20 minutes, until the orzo is tender and has absorbed most of the liquid.
- If the orzo seems dry before it's fully cooked, add a little more hot water. The orzo should be moist and juicy, and the rabbit very tender.
- Remove from heat and serve immediately, optionally with grated cheese.
💡 Tips
- For a richer flavor, use a full-bodied red wine like Agiorgitiko or Mavrodaphne.
- If you don't have time to marinate overnight, 2-3 hours will still give good results.
- Serve with a sprinkle of grated graviera or kefalotyri cheese.
Inspired by a recipe from Γαστρονόμος