1 karen mintzias
1 rabbit or hare - cleaned and skinne, d
2 celery stalks, with leaves, - chopp, ed
2 medium onions, chopped
1 carrot, sliced
1/2 cup chopped fresh parsley
1 bay leaf, crumbled
2 sprigs fresh rosemary
6 peppercorns, bruised
2 cup dry red wine
1/2 cup vinegar
1/4 cup butter or margarine
1 salt
1 freshly ground pepper
4 fresh tomatoes, chopped -or- tomato sauce
3 allspice berries
A Recipe for
Lagos Kounelli Fournou (Baked Hare Or Rabbit)
Food Tip |
A food is not necessarily essential just because your child hates it. |
| Katharine Whitehorn |
No man is lonely eating spaghetti; it requires so much attention. |
| Christopher Morley |
This Recipe for Lagos Kounelli Fournou (Baked Hare Or Rabbit) is one of thousands in the Recipes-to-go Meat Cookbook.
“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
If you enjoy this Lagos Kounelli Fournou (Baked Hare Or Rabbit) Recipe - you should enjoy the recipe collections you can find on the websites below:
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
This is a recipe for Lagos Kounelli Fournou (Baked Hare Or Rabbit) from the recipe cookbook of Recipes-to-go (Meat)
Food Tip |
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
Food Tip |
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
I eat merely to put food out of my mind. |
| N.F. Simpson |
Food Tip |
After washing the rabbit or hare thoroughly and cutting into serving
pieces, place in a large glass or earthenware bowl. Make a marinade by
combining the celery, onions, carrots, herbs, peppercorns, wine, and
vinegar and pouring over the meat. Cover and refrigerate for a day
or two, turning the pieces over occasionally.
On serving day, drain, reserving the marinade, and wipe dry. Transfer
the marinade to a casserole and simmer for 15 minutes. While the
marinade is cooking, heat the butter in a large frying pan, and when
very hot sear the meat over high heat until it is reddened in color
without browning. Remove from the heat, and with a spatula lift the
rabbit or hare pieces into the simmering marinade, then pour in the
remaining butter. Taste for seasoning, then add the salt and pepper,
tomatoes, and allspice. Weight the meat with a small plate to keep it
under the sauce, then bake it in a very slow oven (225 F) for 2-1/2
hours, or until the meat is tender and the sauce thickened.
Source: The Food of Greece - by Vilma Liacouras Chantiles Avenel
Books, New York ISBN:0-517-27888-X
Typed for you by Karen Mintzias
Serves: 4
Lagos Kounelli Fournou (Baked Hare Or Rabbit) Recipe brought to you by Recipes To-Go