Post by April B. on Feb 18, 2003 7:22:33 GMT -6
LAGOS/KOUNELLI STIFADO
Greek
6 servings
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
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.
LAGOS/KOUNELLI FOURNOU (BAKED HARE OR RABBIT)
Greek
4 servings
1 Rabbit or hare cleaned and skinned
2 Celery stalks, with leaves, chopped
2 medium Onions; chopped
1 Carrot; sliced
1/2 c Chopped fresh parsley
1 Bay leaf; crumbled
2 Sprigs fresh rosemary
6 Peppercorns; bruised
2 c Dry red wine
1/2 c Vinegar
1/4 c Butter or margarine
Salt
Freshly ground pepper
4 Fresh tomatoes; chopped -OR-
8 oz -Tomato sauce
3 Allspice berries
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 (225 F) for 2-1/2 hours, or until the meat is tender and the sauce thickened.
Greek
6 servings
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
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.
LAGOS/KOUNELLI FOURNOU (BAKED HARE OR RABBIT)
Greek
4 servings
1 Rabbit or hare cleaned and skinned
2 Celery stalks, with leaves, chopped
2 medium Onions; chopped
1 Carrot; sliced
1/2 c Chopped fresh parsley
1 Bay leaf; crumbled
2 Sprigs fresh rosemary
6 Peppercorns; bruised
2 c Dry red wine
1/2 c Vinegar
1/4 c Butter or margarine
Salt
Freshly ground pepper
4 Fresh tomatoes; chopped -OR-
8 oz -Tomato sauce
3 Allspice berries
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 (225 F) for 2-1/2 hours, or until the meat is tender and the sauce thickened.