Rabbit Greek Recipe

Rabbit Greek Recipe

2
greekcooklovers.blogspot.com 0

"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!"
Saved
Save
I Made it Rate it Share Print

Ingredients

55 m servings 567 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 567 kcal
  • 28%
  • Fat:
  • 30.7 g
  • 47%
  • Carbs:
  • 1.3g
  • < 1%
  • Protein:
  • 62 g
  • 124%
  • Cholesterol:
  • 175 mg
  • 58%
  • Sodium:
  • 694 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Bring the liquid to a simmer; cook until rabbit is cooked through and the water is evaporated, about 40 minutes.

Reviews

2

I made this with snowshoe hare. It was real good. Nothing left over my teen boys cleaned it up.

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 th...