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