Lagos/Kounelli Fournou (Baked Hare or Rabbit) [Greek]

1 Rabbit or hare -- cleaned and skinned
2 Celery stalks, with leaves, -- chopped
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
olive oil
Salt
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