Rabbit with rosemary and garlic in white wine

Rabbit with rosemary and garlic in white wine

Kounéli krassáto may dentrolívano kai skórdo

By
From
Lyndey and Blair's Taste of Greece
Serves
4
Photographer
Chris Chen

Now that farmed rabbit is available it is much quicker and simpler to cook. Here it has the tastes of Greece: white wine, garlic, fresh herbs and lemon. It is absolutely delicious with the trahanas stuffing (served as a side) from the recipe for lamb stuffed with trahanas and wine grapes.

Ingredients

Quantity Ingredient
1/4 cup extra-virgin olive oil
1 rabbit, jointed
12 garlic cloves, cut in slivers lengthwise
1/2 cup white wine
1 bay leaf
2 rosemary sprigs
2 cups water
2 lemons, juiced

Method

  1. Heat the oil in a large, deep frying pan (one with a lid) over a medium heat. Season the rabbit with salt and freshly ground black pepper and cook until pale golden on both sides — more colour means more flavour.
  2. Return all the rabbit pieces to the pan and then add the garlic. When the garlic is lightly browned, add the wine, bay leaf, rosemary and water.
  3. Cover with the lid, reduce the heat to low and simmer for 40–45 minutes, or until the rabbit is tender. Add the lemon juice, shaking the dish gently to mix in. Turn off the heat and leave to stand for 10 minutes before serving.

Lyndey’s note

  • This dish can also be prepared the day before and gently reheated before serving.
Tags:
Lyndey
Milan
Blair
Taste
Greece
Greek
European
Mediterranean
SBS
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