Name: Spiced Rabbit Casserole (Tavşan yahnisi)
Yield: Serves 3-4
Cuisine: Turkish
Ingredients: 6 allspice berries, crushed; 6 cloves, crushed; 2-3 bay leaves, crushed; 1 teaspoon coriander seeds, crushed; 1 teaspoon roasted kırmızı biber; 1 strong-smelling cinnamon stick; 1 tablespoon pekmez; 2 tablespoons raisins; ¼ pint/150 ml water; salt and freshly ground black pepper; 1 rabbit, jointed into 4 or 6 portions; 2 tablespoons clarified butter, or olive oil with a little butter; small bunch of fresh parsley, roughly chopped; 10-12 shallots, peeled and left whole; 1 tablespoon olive oil; 8-10 cloves garlic, peeled and left whole; 2 tablespoons red wine vinegar; ¼ pint/150 ml red wine

Preparation info

Serves
3-4

Difficulty
Medium

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.

Ingredients

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

Method

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