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)
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This Recipe for Lagos Kounelli Fournou (Baked Hare Or Rabbit) is one of thousands in the Recipes-to-go Meat Cookbook.
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This is a recipe for Lagos Kounelli Fournou (Baked Hare Or Rabbit) from the recipe cookbook of Recipes-to-go (Meat)
But when the time comes that a man has had his dinner, then the true man comes to the surface. |
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Food Tip |
Food Tip |
What garlic is to food, insanity is to art. |
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Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. it is the best friend of those engaged in literary pursuits. |
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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