Rabbit Greek Recipe

Rabbit Greek Recipe

1 Review 1 Pic
  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    55 m
greekcooklovers.blogspot.com
Recipe by  greekcooklovers.blogspot.com

“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!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  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.

Share It

Review (1)

Rate This Recipe
WildWyo
0

WildWyo

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.

More Reviews

Similar Recipes

Rabbit with Mustard
(13)

Rabbit with Mustard

Greek Chicken Kozani
(11)

Greek Chicken Kozani

Maltese Rabbit Stew
(10)

Maltese Rabbit Stew

Herb and Beer Braised Rabbit
(8)

Herb and Beer Braised Rabbit

Rabbit Fricassee Cuban-Style
(8)

Rabbit Fricassee Cuban-Style

Hasenfeffer (Sour Rabbit Stew)
(7)

Hasenfeffer (Sour Rabbit Stew)

Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Herb and Beer Braised Rabbit

>

next recipe:

Hasenfeffer (Sour Rabbit Stew)