It's a classic way of cooking rabbit in Greece. My grandmother used to cook rabbit this way, and the recipe is hers. The secret for this food is the water to has evaporated when the meat is ready! It can be served with fried potatoes or rice!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1/4 cup olive oil in a large saucepan over medium heat. Fry rabbit pieces in hot oil until evenly browned. Season with bay leaves, salt, allspice berries, oregano, and lemon juice to the saucepan. Pour white wine over the rabbit. Bring the mixture to a simmer; cook 4 to 5 minutes. Add enough water to the saucepan to cover rabbit completely.

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  • Bring the liquid to a simmer; cook until rabbit is cooked through and the water is evaporated, about 40 minutes.

Nutrition Facts

566.7 calories; protein 62g 124% DV; carbohydrates 1.3g; fat 30.7g 47% DV; cholesterol 174.7mg 58% DV; sodium 694.4mg 28% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/19/2014
I made this with snowshoe hare. It was real good. Nothing left over my teen boys cleaned it up. Read More
(2)
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/19/2014
I made this with snowshoe hare. It was real good. Nothing left over my teen boys cleaned it up. Read More
(2)
Rating: 5 stars
05/08/2019
It turned out well but I made some adjustments: no wine added onion garlic olives mushrooms and mustard leaf. Read More
Rating: 5 stars
01/15/2014
I used a Silver Coast Seyval Blanc wine to make this recipe and my husband ate until he couldn't eat anymore and even I enjoyed the rich flavors of the succulent morsels. It paired well with the asparagus drizzled with white balsamic vinegar and some royal rice cooked in chicken stock. Read More
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