Hare with onions (Stifado)

By • February 15, 2015 0 Comments

0 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Serves 5

For the oven

  • 1.5 kilo Hare cut in 10 pieces
  • 1.5 kilo dry onions (small 4-5 cm diameter)
  • 1 cup Good red wine
  • 1/3 cup Wine vinegar
  • 1 cup Water
  • 1 teaspoon Sugar or wine syrup
  • Peel of half an orange
  • Salt


  • 1 cup Good red wine
  • 3/4 cup Wine vinegar
  • 1 Cinammon stick
  • 6 Cloves
  • 2 Bay leaves
  • 10 Whole black peppers
  1. Put the hare and marinade ingredients in a plastic bag, and place in the fridge for at least 8 hours, more is even better. Turn several times during that period.
  2. The next day, drain the hare, but keep one cup of the marinade and the spices, to use in the cooking.
  3. Heat in a deap frying pan, 3/4 of the oil and add the hare. Seal on both sides. Add salt and place in a baking tray with the frying oil.
  4. In another frying pan add the rest of the oil and fry the onions. Lower the heat a bit and turn so the onions do not burn. Cook for 15 minutes, or until there is some colour round them.
  5. Place the onions on top of the hare, add the spices, orange peel, the marinade, wine, and the water.
  6. The onions should be on top. Sprinkle some salt and the sugar.
  7. Cover the tray well with foil, but make a few openings with a scewer on top, so that some steam can evaporate.

More Great Recipes: Game & Offal|Entrees