Recipe - Lagoskounelli Stifado

Karen Mintzias
1 Rabbit or hare
cut into serving pieces,
and marinated 1 or 2 days
See: Lagos/Kounelli Fournou
One fourth cup Butter
2 pound Small white onions
equal weight of rabbit/hare
1 cup Canned tomato sauce
3 Whole cloves
2 Garlic cloves
1 tablespoon Raisins (optional)
1 Bay leaf
1 teaspoon Granulated sugar
One half cup Dry white wine
2 tablespoon 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 2One half 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 1One half 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: 051727888X

Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini