• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Lagos/kounelli Stifado

  • Recipe Submitted by on

Category: Greek, Meat

 Ingredients List

  • Karen Mintzias
  • 1 Rabbit or hare
  • -- cut into serving pieces,
  • -- and marinated 1 or 2 days
  • -See: Lagos/Kounelli Fournou
  • 1/4 c Butter
  • 2 lb Small white onions
  • -equal weight of rabbit/hare
  • 1 c Canned tomato sauce
  • 3 Whole cloves
  • 2 Garlic cloves
  • 1 tb Raisins (optional)
  • 1 Bay leaf
  • 1 ts Granulated sugar
  • 1/2 c Dry white wine
  • 2 tb Wine vinegar
  • Fresh rosemary


Remove the rabbit or hare from the marinade and wipe dry. In a large
casserole, heat the butter or oil and sear the rabbit or hare over high
heat until reddened in color, without browning the fat. Meanwhile, peel the
onions and cut a cross in the root end with a sharp pointed knife to keep
them from falling apart during cooking. Arrange around the rabbit or hare,
then stir in the remaining ingredients, add enough water to cover, place an
inverted plate over the meat and bring to a boil. Transfer to a very slow
oven (225 F) and bake for 2 to 2-1/2 hours, until the rabbit or hare and
onions are tender. Remove from the oven and carefully pour off the sauce
into a small saucepan. Boil down to 1-1/2 cups. Remove plate from
casserole, pour the sauce over, and garnish with additional rosemary. Serve

NOTE: The flavor improves the second day.

Typed for you by Karen Mintzias

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