Rabbit with Rosemary & Garlic in White Wine
Kounéli krassáto may dentrolívano kai skórdo
Rabbit with Rosemary & Garlic in White Wine tastes of Greece. A lighter and more modern recipe than the traditional and equally delicious Rabbit Stifado. I created this for the Lyndey & Blair’s Taste of Greece cookbook.
Preparation Time: 10 minutes
Cooking Time: 30 minutes + 10 minutes standing
¼ cup (60ml) extra virgin olive oil
1 rabbit, (approx 1.25kg), jointed
Salt and freshly ground black pepper
12 cloves garlic, cut in slivers lengthwise
½ cup (125ml) white wine
1 bay leaf
2 sprigs rosemary
2 cups (500ml) water
Juice of 2 large lemons
- Heat the olive oil in a large, deep frying pan (one with a lid), over a medium heat, Season rabbit and cook until pale golden on both sides. More colour means more flavour.
- Return all rabbit pieces to the pan and then add the garlic. When garlic is lightly browned, add white wine, bay leaf, rosemary and water.
- Cover, reduce heat and simmer for 25-30 minutes or until rabbit is tender. Add lemon juice, shaking the pot 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.
Related Recipe: Agrodolce Braised Rabbit