Greek style Rabbit in White Wine and Garlic Sauce.
I had never tried Rabbit before, and my local butchers sells them two for £5… So it seemed obvious to make it myself and see how it turned out (something I do pretty regularly, generally with very good results). The recipe I used was based on this one, but adapted to my own tastes a little. I claim no ownership over the recipe, but it was nice, so thats why I am posting it. To be honest, some of the changes I made simply didn’t work out as well as I hoped (I coated the Rabbit joints in Polenta before frying, it all peeled off in the oven and led to a texture that was unusual but ok, but I wasn’t too big a fan of it, so I wouldn’t do that again!
But, experimentation is how you learn, so its all good. And the recipe here is the version I would make next time after seeing the bits I feel could be improved.
Feeds – 6 to 8
Total time – 3 hours + (depending on Marinating time)
- 2 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 pepper
- 6 bay leaves
- 4 tablespoons chopped fresh rosemary
- 100 ml Lemon Juice
- Joint the Rabbits (instructions here, a bit graphic!), 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 (Ratio: 7/1/2). Leave the Rabbit 2 – 24 hours, larger older Rabbits longer, smaller younger Rabbits shorter.
- Drain the Rabbit, 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, bring to a simmer.
- Put the pans contents into a large casserole, add the Oil, Salt, Pepper, Herbs, White Wine.
- Stir, then add the Rabbit portions.
- Lid over 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 10 minutes before the end.
- Serve with Rice.