Lagos/Kounelli Fournou (Baked Hare or Rabbit) [Greek]
1 Rabbit or hare
-- cleaned and skinned
2 Celery stalks, with leaves,
2 md Onions; chopped
1 Carrot; sliced
1/2 c Chopped fresh parsley
1 Bay leaf; crumbled
2 Sprigs fresh rosemary
6 Peppercorns; bruised
2 c chicken or vegetable broth
1/2 c apple juice
Freshly ground pepper
4 Fresh tomatoes; chopped -OR-
8 oz -Tomato sauce
3 Allspice berries
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, broth,
and apple juice and pouring over the meat. Cover and refrigerate for a
day, 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 oil 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.
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
Typed for you by Karen Mintzias
From: Fred Towner in rec.food.recipes on Feb 22, 1998.
Adapted by Patti Vincent