*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Meats                            Greek
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Karen Mintzias
    1                    Rabbit or hare
                         -- cleaned and skinned
    2                    Celery stalks, with leaves,
                         -- chopped
    2       md           Onions -- chopped
    1                    Carrot -- sliced
      1/2   c            Chopped fresh parsley
    1                    Bay leaf -- crumbled
    2                    Sprigs fresh rosemary
    6                    Peppercorns -- bruised
    2       c            Dry red wine
      1/2   c            Vinegar
      1/4   c            Butter or margarine
                         Freshly ground pepper
    4                    Fresh tomatoes -- chopped -OR-
    8       oz           -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 by
   combining the celery, onions, carrots, herbs, peppercorns, wine, 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 2-1/2 hours, or until the meat is tender and the
   sauce thickened.
   Source: The Food of Greece - by Vilma Liacouras Chantiles Avenel Books, New
   York ISBN:0-517-27888-X
   Typed for you by Karen Mintzias
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