Lagos/Kounelli Fournou
Yield
4 servingsPrep
15 minCook
2 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
rabbit
|
*
|
| 2 | each |
celery stalks
chopped |
|
| 2 | medium |
onions
chopped |
|
| 1 | each |
carrots
sliced |
|
| 118 | ml |
parsley leaves
chopped |
|
| 1 | each |
bay leaves
crumbled |
*
|
| 2 | each |
rosemary sprigs
|
*
|
| 6 | each |
peppercorns
bruised |
*
|
| 473 | ml |
red wine
dry |
*
|
| 118 | ml |
vinegar
|
|
| 59 | ml |
butter
or margarine |
|
| 4 | each |
tomatoes
chopped |
|
| 231.2 | ml/g |
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.
