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Lagos/kounelli fournou (baked hare or rabbit)
Artist: _ Yield: 4
Categories: Baked, Eastern European, Entrees, Game, Greek, Meats Rating: no rating.
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Ingredients:
Karen Mintzias
1 Rabbit or hare
-- cleaned and skinned
2 Celery stalks, with leaves
-- chopped
2 medOnions, chopped
1 Carrot, sliced
1/2 cupChopped fresh parsley
1 Bay leaf, crumbled
2 Sprigs fresh rosemary
6 Peppercorns, bruised
2 cupDry red wine
1/2 cupVinegar
1/4 cupButter or margarine
Salt
Freshly ground pepper
4 Fresh tomatoes, chopped -OR-
8 oz-Tomato sauce
3 Allspice berries
Procedures:
1After washing the rabbit or hare thoroughly and cutting into serving pieces, place in a large glass or earthenware bowl.
2Make a marinade by combining the celery, onions, carrots, herbs, peppercorns, wine, and vinegar and pouring over the meat.
3Cover and refrigerate for a day or two, turning the pieces over occasionally.
4On serving day, drain, reserving the marinade, and wipe dry.
5Transfer the marinade to a casserole and simmer for 15 minutes.
6While 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.
7Remove from the heat, and with a spatula lift the rabbit or hare pieces into the simmering marinade, then pour in the remaining butter.
8Taste for seasoning, then add the salt and pepper, tomatoes, and allspice.
9Weight the meat with a small plate to keep it under the sauce, then bake it in a very slow oven (225°F) for 2-?hours, or until the meat is tender and the sauce thickened.
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