Lagos/kounelli fournou (baked hare or rabbit)
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Lagos/kounelli fournou (baked hare or rabbit)
  Rabbit    Greek  
Last updated 6/12/2012 12:56:02 AM. Recipe ID 18069. Report a problem with this recipe.
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      Title: Lagos/kounelli fournou (baked hare or rabbit)
 Categories: Main dish, Meats, Greek
      Yield: 4 servings
 
      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.
  




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Recipe ID 18069 (Apr 03, 2005)

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