Rabbit stew in tomato sauce - (Kouneli kokkinisto)

NOTES

Greek : Κουνέλι κοκκινιστό
Serves / Yields : 4 persons


INGREDIENTS

•     1 rabbit (aprox 2 kg), cut in servings
•     3 cloves
•     1 tspn pimento
•     1 cup olive oil and some more for the marinade
•     2 garlic cloves
•     2 bay leaves
•     oregano
•     1/2 kg vinegar
•     1 glass of tomato juice
•     Spoon of sugar
•     Salt
•     Pepper
•     Grated kefalotyri cheese
•     1 wineglass of red wine
•     1 glass of water

METHOD

Place the rabbit portions into a pan and marinate them with olive oil for the whole night. Olive oil will soften the meat. The next day pour 500 grams of vinegar into the pan and let the rabbit stand in the marinade for 2 hours. Then, remove from pan, dry and season the rabbit portions with oregano, salt and pepper. Heat 1 cup of olive oil in a saucepan and then sauté the rabbit on all sides. Add the cloves, pimento, bay leaves, cloves and stir. Finish roasting by pouring the wine. Stir again and add the glass of vinegar. Let the food come to a boil and pour into the saucepan the tomato juice and the glass of water. Fix the taste by adding appropriate portions of sugar, salt and pepper and let the rabbit simmer until soft and only the olive oil of the sauce remains. Serve with rice or pasta and pour grated cheese on top.

Source: Greek-Recipe.com

Baked rabbit with mushrooms - (Kouneli sto fourno me manitaria)

NOTES
AB magazine, Spring 2003
Greek : Κουνέλι στο φούρνο με μανιτάρια
Serves / Yields : 4 - 6 persons
Season:Autumn,Winter

INGREDIENTS

• 1 rabbit, around 1,5 kg, cut in servings
• 1 cup mushrooms, washed and cut in medium size pieces
• 1 cup olive oil
• Salt
• Pepper
  
  Sauce
  
• 3 spoons olive oil
• 2 spoons flour
• 1,5 glass fresh - lukewarm milk
• 1 cup parmezan cheese, finely grated
• Salt
• Pepper
• Nutmeg

METHOD 

Marinate the rabbit pieces and the mushrooms in olive oil. Add salt and pepper and put in fridge for an hour. Place them in a baking pan and bake in 180 C for 40 - 50 minutes. Prepare the sauce as follows: Heat olive oil and add flour. Pour gradually the milk and stir constantly until the sauce starts to thicken. Do not let the sauce get to thick. When it starts to thicken remove from heat and add salt, pepper, parmezan cheese and nutmeg. When the rabbit gets ready serve in plates together with mushrooms and pour over spoons of sauce.

Source: Greek-recipe.com