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| Home -> [Eastern European, Entrees, Greek, Meats] -> [Lagos/kounelli stifado Recipe] |
Lagos/kounelli stifado
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Eastern European, Entrees, Greek, Meats |
Rating: |
no rating. |
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Ingredients:
| | Karen Mintzias | | 1
| | Rabbit or hare | | | -- cut into serving pieces | | | -- and marinated 1 or 2 days | | | -See: Lagos/Kounelli Fournou | | 1/4
| cup | Butter | | 2
| lbs | Small white onions | | | -equal weight of rabbit/hare | | 1
| cup | Canned tomato sauce | | 3
| | Whole cloves | | 2
| | Garlic cloves | | 1
| tbsp | Raisins (optional) | | 1
| | Bay leaf | | 1
| tsp | Granulated sugar | | 1/2
| cup | Dry white wine | | 2
| tbsp | Wine vinegar | | | Fresh rosemary |
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Procedures:
| 1 | Remove the rabbit or hare from the marinade and wipe dry. | | 2 | 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. | | 3 | 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. | | 4 | 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. | | 5 | Transfer to a very slow oven (225°F) and bake for 2 to 2-?hours, until the rabbit or hare and onions are tender. | | 6 | Remove from the oven and carefully pour off the sauce into a small saucepan. | | 7 | Boil down to 1-?cups. | | 8 | Remove plate from casserole, pour the sauce over, and garnish with additional rosemary. | | 9 | Serve warm. | | 10 | Note: the flavor improves the second day. |
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