Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias
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 Dry red wine
1/2 c Vinegar
1/4 c Butter or margarine
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, 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

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