Recipe of Nicki Mytarea,
from "Cook Book" magazine of "ETHNOS" newspaper
from "Cook Book" magazine of "ETHNOS" newspaper
Ingredients (for 4-6 people):
1 large rabbit, kept whole
1 tea-cup of blond raisins
1 tea-cup of walnuts, roughly chopped
1 tea-cup of stale bread, cut in cubes
1 cooking apple, peeled, cored and cut in cubes
150gr. Greek Graviera cheese, cut in cubes (or other similar semi-hard and semi-salty cheese)
6 whole allspice berries
60ml of cognac
½ tea-cup of olive oil
1 lemon, the juice
salt
pepper
2 tbsp of vegetable oil
Method:
Ask your butcher to clean and prepare the rabbit for you saving the liver so to use it for the filling.
Preheat the oven to 150°C.
In a large non-stick frying pan warm the vegetable oil in medium heat and sauté the bread cubes stirring constantly with a wooden spoon until they get lightly coloured. Add the raisins, the walnuts, the rabbit liver chopped and the apple cubes. Sauté for a couple of minutes stirring gently, add the allspice, season with salt and pepper and then pour over with the cognac. Cook for about 5-7 minutes until the alcohol is evaporated. Switch off the heat and leave the pan aside. Add the cheese cubes and gently stir.
Season generously with salt and pepper the rabbit's cavity and push in the filling. Using a needle and some thick thread sew the rabbit's belly to enclose the filling so not to get out while baking.
Place the rabbit in a spacious oven pan and pour over with the oil, the lemon juice and 1 cup of water. Season with some more salt and pepper, cover with foil and put in the oven.
Bake for about 2 hours or until the rabbit is cooked through. Five minutes before cooking is finished,take off the foil and leave the rabbit to get nicely coloured.
Serve in portions while it is still hot along with some of the filling.
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