Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias 3 Whole cloves
1 Rabbit or hare 2 Garlic cloves
-- cut into serving pieces, 1 tb Raisins (optional)
-- and marinated 1 or 2 days 1 Bay leaf
-See: Lagos/Kounelli Fournou 1 ts Granulated sugar
1/4 c Butter 1/2 c Dry white wine
2 lb Small white onions 2 tb Wine vinegar
-equal weight of rabbit/hare Fresh rosemary
1 c Canned tomato sauce

Remove the rabbit or hare from the marinade and wipe dry. In a large
casserole, heat the butter or oil and sear the rabbit or hare over high
heat until reddened in color, without browning the fat. Meanwhile, peel
the onions and cut a cross in the root end with a sharp pointed knife to
keep them from falling apart during cooking. Arrange around the rabbit or
hare, then stir in the remaining ingredients, add enough water to cover,
place an inverted plate over the meat and bring to a boil. Transfer to a
very slow oven (225 F) and bake for 2 to 2-1/2 hours, until the rabbit or
hare and onions are tender. Remove from the oven and carefully pour off
the sauce into a small saucepan. Boil down to 1-1/2 cups. Remove plate
from casserole, pour the sauce over, and garnish with additional rosemary.
Serve warm.

NOTE: The flavor improves the second day.

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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