Lagos/kounelli Fournou (Baked Hare or Rabbit)
| Yield: | 4 Servings |
| Categories: | Meats, Greek |
| Karen Mintzias | ||
| 1 | Rabbit or hare | |
| DIVIDER | -- cleaned and skinned | |
| 2 | Celery stalks, with leaves, | |
| DIVIDER | -- chopped | |
| 2 | md | 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 |
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