Greek Recipes

Greek and Cypriot recipes

Rabbit Stew with Onions – Lagos Stifatho


  • 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
Rabbit Stew with Onions - Lagos Stifatho

Rabbit Stew with Onions – Lagos Stifatho


  • 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.

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