Lagos/Kounelli Stifado
29
Ingredients
| 1 | each |
rabbit
or hare, cut into serving pieces, and marinated 1 or 2 days |
* |
| ¼ | cup |
butter
|
|
| 2 | pounds |
white onion
equal weight of rabbit/hare |
|
| 1 | cup |
tomato sauce
|
|
| 3 | wholes |
cloves
|
* |
| 2 | each |
garlic cloves
|
|
| 1 | tablespoon |
raisins, seedless
opt |
|
| 1 | each |
bay leaves
|
* |
| 1 | teaspoon |
sugar
granulated |
|
| ½ | cup |
white wine
dry |
* |
| 2 | tablespoons |
white wine vinegar
|
|
| 1 | x |
rosemary leaves
fresh |
* |
Directions
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 2½ 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 1½ cups. Remove plate from casserole, pour the sauce over, and garnish with additional rosemary. Serve warm.
Nutrition Facts
Serving Size 171g (6.0 oz)
