Greek Style Rabbit in White Wine & Garlic Sauce

How to make Greek Style Rabbit in White Wine and Garlic Sauce.

Instructions: Serves 6-8

  • 2 1Kg Rabbits, skinned and gutted
  • Red Wine Vinegar
  • 1 cup of olive oil
  • 14 Cloves of garlic
  • 1 Green or Yellow Pepper
  • 1 / 2 a cup of white wine
  • 1 & a 1/2 cups of water
  • 2 tablespoons of salt
  • 2 teaspoons of black pepper
  • 6 bay leaves
  • 4 tablespoons chopped fresh rosemary
  • 100 ml Lemon Juice


  1. Joint the rabbits, remove any giblets and wash in cold water.
  2. Tightly pack the rabbit portions into a bowl, pour a mixture of Red Wine Vinegar, Olive Oil and Lemon Juice over the top till covered.
  3. Leave the rabbit 2 – 24 hours, larger older Rabbits longer, smaller younger Rabbits shorter, in the fridge.
  4. Drain the rabbit and discard the liquid.
  5. Cut the Garlic into slivers length-ways and the Green Pepper into chunks.
  6. Fry the Rabbit portions in batches on a high heat with some of the Oil until browned all over.
  7. Remove, then fry the Garlic and Green Pepper until the Garlic begins to brown.
  8. Add the White Wine and bring to a simmer.
  9. Put the pan contents into a large casserole dish, add the Oil, Salt, Pepper, Herbs and White Wine.
  10. Stir, then add the Rabbit portions.
  11. Put the lid on and cook on a medium heat (Gas mark 5, 190 C, 375 F) for 1 Hour.
  12. After it begins to boil in the oven, add the Lemon Juice minutes before the end.
  13. Serve with Rice and enjoy!
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