Lagos/Kounelli Fournou
Submitted by asher
Greek baked rabbit (lagos kounelli fournou) marinated for days in red wine and herbs, then slow-braised in a tomato-wine sauce warmed with allspice. A rustic, fall-off-the-bone game dish from the Greek countryside.
YIELD
4 servingsPREP
15 minCOOK
2 hrsREADY
3 hrsRabbit was the meat of the Greek countryside long before it became a restaurant novelty, and this slow-baked version shows exactly why. The secret is patience: the rabbit marinates for a full day or two in dry red wine, vinegar, and a tangle of aromatics, which tenderizes the lean meat and infuses it deeply before it ever sees heat.
On cooking day, the marinade is simmered into the base of the sauce, while the rabbit gets a quick, hot sear in butter, just enough to color it without browning, to seal in the juices. Both go into a casserole with chopped tomatoes, tomato sauce, and a few allspice berries, that warm, sweet spice being the signature note of Greek braises.
The clever touch is weighting the meat with a small plate to keep it submerged in the sauce, so every piece braises evenly and stays moist. Then it’s a long, gentle bake until the rabbit is fork-tender and the sauce has cooked down thick and glossy. Serve it with crusty bread, orzo, or potatoes to soak up that rich, winey tomato sauce.
Kitchen Tips
- Don’t rush the marinade. A full day or two is what tenderizes lean rabbit and drives the flavor deep.
- Sear the rabbit just until reddened, not browned, in hot butter. The goal is to seal the surface, not crust it.
- Weight the meat with a small plate so it stays under the sauce and braises evenly.
- Bake low and slow. A gentle oven is what coaxes lean rabbit to fall-off-the-bone tender.
Variations
- Hare works in place of rabbit, though it’s stronger and gamier and may need a little longer.
- Chicken thighs make a fine substitute if rabbit is hard to find.
- Add pearl onions or kalamata olives to the braise for a more stifado-like dish.
Ingredients
Directions
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 for 2½ hours, or until the meat is tender and the sauce thickened.
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