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Lagos/Kounelli Stifado

 

29

Yield

6

servings

Prep

30

min

Cook

2

hrs

Ready

3

hrs

Trans-fat Free, Low Sodium
 

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 171g (6.0 oz)
Amount per Serving
Calories 13054% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 69mg 3%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 7%
Sugars g
Protein 3g
Vitamin A 8% Vitamin C 19%
Calcium 4% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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