- 1 Hare or rabbit roughly 3 kilos
- Wine vinegar
- 3 kilos small onions
- 1 1/2 mug of oil
- 3 bay leaves
- 6-8 corns of bachari
- 6-8 corns black pepper
- 800g ripped tomatoes peeled and grated
- 3-4 cloves of garlic cut in half
- Salt and pepper to taste
Ingredients for marinating:
- 1/4 mug of wine vinegar
- 4 bay leaves
- 20 grains black pepper
- 10 grains bachari
- 5 cloves of garlic cut in half
- Wash the rabbit with plenty of water and then with vinegar.
- Cut the rabbit in serving pieces.
- In a large bowl put all the ingredients for marinating and place all the pieces of rabbit in it.
- Place the bowl in the fridge and let it marinate overnight.
- The next day, clean the onions and get ready to prepare your meal.
- In a casserole sauté the onions a few at a time, all over, remove and set aside.
- In the same oil sauté the pieces of rabbit from all sides.
- Put through a sage the marinated juice and pour it in the casserole with the rabbit.
- Add salt and pepper to taste, bay leaves, garlic, bachari corns, pepper corns and tomatoes.
- Cover the casserole with the lid and simmer for about 15 minutes.
- Add the sautéed onions and simmer until the onions are soft and the sauce thickens.
- If the onions are cooked and the sauce doesn’t thicken, remove some sauce, boil it until it thickens and pour it back into the casserole.
- Remove the rabbit pieces; place them in a platter and all around them the cooked onions.
- With a deep spoon, pour some of the sauce over the rabbit and onions and serve hot.
- Lagos Stifatho (Rabbit Stew With Onions) can be a meal all on it’s own or it can be accompanied with mash potatoes, roasted potatoes or anything else you prefer.
- What ever is left, if there is anything left, place it in the fridge.
- The next day is even tastier.