Spiced Rabbit Casserole

Tavşan yahnisi


Preparation info

  • Serves


    • Difficulty


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

Although hares were once hunted for food, neither furry game nor alcohol feature much in the classic Turkish dishes. This recipe, though, contains both. The wine enhances the richness of the sauce.


  • 1 rabbit, jointed into 4 or 6 portions
  • 2 tablespoons clarified butter, or olive


  • Mix together the marinade ingredients, and marinade the rabbit for at least 8 hours.
  • Drain the rabbit joints and reserve the marinade. Heat the butter in a large pan or casserole dish and brown the joints. Transfer them to a plate and put aside.
  • Brown the shallots with the garlic and spices in the same butter. Stir in the raisins and pekmez and re