Rabbit with rosemary and garlic in the oven

A delicious and simple traditional recipe which often can be found in areas of Northern Greece. Rabbit is such a tasty and low in calories meat and so versatile regarding the method of cooking and the herbs you can use with it

Recipe of Elias Demirtzoglou,

"BHMAgourmet" magazine of "TO BHMA" newspaper

Ingredients (for 4 people):
1 whole rabbit (about 1.200 gr)
plain vinegar
salt
pepper
3 sprigs fresh rosemary or 2 tbsp of dry, finely chopped
1 whole head of garlic
2 glasses of dry red wine
4 tbsp of olive oil

Method:
Preheat the oven at 180°C.

Wash the rabbit well with plenty of water and plain vinegar. Dry it out with kitchen paper. Season generously with salt and pepper and place it in an oven pan.

Put in the rabbit's belly the rosemary and 2 cloves of the garlic, finely chopped. Scatter the rest of the garlic cloves in the pan around the meat with their skin on.

Pour over with the wine and the oil, cover the pan with aluminium foil and bake for 1 hour and 15 minutes.

After the first hour of cooking take the foil off and let the rabbit cook for the remaining time uncovered so it gets nicely coloured.