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| recipe title: |
Lagos/Kounelli Stifado |
| category: |
Meat |
| keywords: |
meats, rabbit, Greek, Main dish |
| servings: |
6 |
| ingredients: |
1 Rabbit or hare
-- cut into serving pieces,
-- and marinated 1 or 2 days
-See: Lagos/Kounelli Fournou
1/4 c Butter
2 lb Small white onions
-equal weight of rabbit/hare
1 c Canned tomato sauce
3 Whole cloves
2 Garlic cloves
1 tb Raisins (optional)
1 Bay leaf
1 ts Granulated sugar
1/2 c Dry white wine
2 tb Wine vinegar
Fresh rosemary
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| directions: |
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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 2-1/2 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 1-1/2 cups. Remove plate
from casserole, pour the sauce over, and garnish with additional rosemary.
Serve warm.
NOTE: The flavor improves the second day.
Source: The Food of Greece - by Vilma Liacouras Chantiles
Avenel Books, New York
ISBN: 0-517-27888-X
Typed for you by Karen Mintzias
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