Lagos/kounelli Stifado
Recipe
- Title:
- Lagos/kounelli Stifado
- Categories:
- Meats, Greek
- Yield:
- 6 servings
Directions
- Karen Mintzias 3 Whole cloves 1 Rabbit or hare 2 Garlic cloves -- cut into serving pieces, 1 tb Raisins (optional) -- and marinated 1 or 2 days 1 Bay leaf -See: Lagos/Kounelli Fournou 1 ts Granulated sugar 1/4 c Butter 1/2 c Dry white wine 2 lb Small white onions 2 tb Wine vinegar -equal weight of rabbit/hare Fresh rosemary 1 c Canned tomato sauce
Directions
- Remove the rabbit or hare from the marinade and wipe dry.
- In a large casserole, heat the butter or oil and sear the rabbit or hare over high heat until 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 hare, then stir in the remaining ingredients, add enough 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 hours, until the rabbit or 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 cups.
- Remove plate from casserole, pour the sauce over, and garnish with additional rosemary.
- Serve warm.
Directions
- NOTE: The flavor improves the second day.
Directions
- Source: The Food of Greece - by Vilma Liacouras Chantiles Avenel Books, New York ISBN: 0-517-27888-X
Directions
- Typed for you by Karen Mintzias
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