Rabbit (hare)

Rabbit (hare) "stifado" (with baby onions)
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  • Serves: 6
  • Complexity: medium


  • 1 rabbit (or hare) about 1 ½ kilo
  • baby onions about 1 ½ kilo
  • 3 cloves of finely chopped garlic
  • 800g tinned tomatoes
  • 1 cup olive oil
  • 100ml wine
  • 2 bay leaves
  • 5 clove buds
  • 2-3 allspice berries
  • salt, pepper
  • pasta and grated cheese for serving


  1. Cut the rabbit or hare into portions and wash well. Vinegar can be added to the water if desired. Let the meat drain. Wipe the portions of meat with absorbent kitchen towel and fry them in a deep frying pan in half of the olive oil until they turn golden. Remove the meat from the frying pan and in the same oil, put in the onions, peeled but whole. Fry them until golden and remove from the pan with a slotted spoon.

  2. Put the remaining oil in a large pot and as soon as it is hot, put in the portions of rabbit or hare. Add the wine, the tomatoes, garlic, bay leaves, cloves, allspice, salt and pepper. Pour enough water in the pot to cover the meat. Simmer for approximately 45 minutes and when it is half cooked, add the onions. Let it simmer for 45 minutes more until the onions are soft and the sauce thickens. If necessary, add some water. Serve with pasta and grated cheese.