Ingredients:

• 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

Method:

• 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.