Lagos/kounelli fournou (baked hare or rabbit)
Yield: 4 servings Kar
Ingredients:
- 1 Rabbit or hare 2 c Dry red wine -- cleaned and skinned 1/2 c Vinegar
- 2 Celery stalks with leaves
- 1/4 c Butter or margarine -- chopped Salt
- 2 md Onions; chopped Freshly ground pepper
- 1 Carrot; sliced 4 Fresh tomatoes; chopped -OR-
- 1/2 c Chopped fresh parsley 8 oz -Tomato sauce
- 1 Bay leaf; crumbled 3 Allspice berries
- 2 Sprigs fresh rosemary
Instructions:
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
