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Lagos/kounelli Fournou (baked Hare Or Rabbit)

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CATEGORY CUISINE TAG YIELD
Meats Greek Greek, Meats 4 Servings

INGREDIENTS

Karen Mintzias
1 Rabbit or hare
cleaned and skinned
2 Celery stalks, with leaves
chopped
2 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

INSTRUCTIONS

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.  Source: The Food of Greece - by
Vilma Liacouras Chantiles Avenel  Books, New York ISBN:0-517-27888-X
Typed for you by Karen Mintzias  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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