Name: Stuffed Hare or Rabbit Braised in Wine (Lagos Gemistos Krassatos)
Yield: Serves 4-6
Cuisine: Greek
Ingredients: 1 medium onion, chopped; ½-1 teaspoon minced fresh chili pepper or dried red pepper flakes; 1 teaspoon dried oregano; 5-6 cloves garlic; 1 cup dry red wine; 1 cup bulgur (cracked wheat); ½ teaspoon grated nutmeg; 5 cloves garlic, quartered; Sea salt and freshly ground pepper; 2 cups small black olives, pitted; ½ cup olive oil; ⅓ cup olive oil; 2-3 bay leaves; 1 tablespoon dried oregano; 1 cup red wine vinegar; 1 cup water; 1 hare or wild rabbit, with innards; Juice of 1 lemon; 4-5 cloves garlic, chopped; Sea salt and 1 tablespoon whole black peppercorns

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

The Foods of Greece

By Aglaia Kremezi

Published 1993

About

In the mountainous region of Epirus, where this recipe comes from, game is fairly common, especially in the fall and early winter.

Stuffing the hare with olives brings us back to an earlier style of cooking, since today olives are quite uncommon in Greek dishes. It’s particularly odd to find olives in a recipe from a region that never produced them. I think they were added to make the dish more precious and exotic, much like we add chestnuts to the festive stuffing of turkey or chic