Recipe 4 All: Lagos/Kounelli Fournou (Baked hare or rabbit) Recipe — Every recipe in the World on this site.

Recipe 4 All: Lagos/Kounelli Fournou (Baked hare or rabbit) Recipe

Lagos/Kounelli Fournou (Baked hare or rabbit)

Yield: 4 servings
1  Rabbit or hare
-- cleaned and skinned
2  Celery stalks, with leaves,
-- chopped
2md Onions; chopped
1  Carrot; sliced
½cups Chopped fresh parsley
1  Bay leaf; crumbled
2  Sprigs fresh rosemary
6  Peppercorns; bruised
2cups Dry red wine
½cups Vinegar
¼cups Butter or margarine
  Freshly ground pepper
4  Fresh tomatoes; chopped -OR-
8oz -Tomato sauce
3  Allspice berries

After washing the rabbit or hare thoroughly and cutting into serving pieces, place in a large glass or earthenware bowl. Make a marinade 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 2-½ hours, or until the meat is tender and the sauce thickened.

: Avenel Books, New York : ISBN:0-517-27888-X

Your Lagos/Kounelli Fournou (Baked hare or rabbit) is ready. Bon appetit!

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