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Add a photoServings: 6
Ingredients
- 1 x Rabbit or possibly hare cut into serving pcs, and marinated 1 or possibly 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 whl cloves
- 2 x Garlic cloves
- 1 Tbsp. Raisins (optional)
- 1 x Bay leaf
- 1 tsp Granulated sugar
- 1/2 c. Dry white wine
- 2 Tbsp. Wine vinegar Fresh rosemary
Directions
- Remove the rabbit or possibly hare from the marinade and wipe dry. In a large casserole, heat the butter or possibly oil and sear the rabbit or possibly hare over high heat till 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 possibly hare, then stir in the remaining ingredients, add in sufficient 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 hrs, till the rabbit or possibly 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 c.. Remove plate from casserole, pour the sauce over, and garnish with additional rosemary. Serve hot.
- NOTE: The flavor improves the second day.
- York
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 6 servings | |
| Calories 107 | |
| Calories from Fat 69 | 64% |
| Total Fat 7.86g | 10% |
| Saturated Fat 4.9g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 271mg | 11% |
| Potassium 181mg | 5% |
| Total Carbs 5.75g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 3.63g | 2% |
| Protein 0.81g | 1% |
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