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Lagos/Kounelli Fournou

 

23

Yield

4

servings

Prep

15

min

Cook

2

hrs

Ready

3

hrs

Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

1 each rabbit
*
2 each celery stalks
chopped
2 medium onions
chopped
1 each carrots
sliced
½ cup parsley leaves
chopped
1 each bay leaves
crumbled
*
2 each rosemary sprigs
*
6 each peppercorns
bruised
*
2 cups red wine
dry
*
½ cup vinegar
¼ cup butter
or margarine
4 each tomatoes
chopped
8 ounces tomato sauce
3 each allspice berries
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 325g (11.5 oz)
Amount per Serving
Calories 18459% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 128mg 5%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 17%
Sugars g
Protein 6g
Vitamin A 97% Vitamin C 65%
Calcium 6% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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