Name: Baked Rabbit with Lemon Sauce (Kouneli Psito, Lemonato)
Yield: Serves 4
Cuisine: Greek
Ingredients: 1 cup dry white wine; 1 cup olive oil; 1 whole rabbit, with innards and especially the liver; Sea salt and freshly ground pepper; 3 cloves garlic, minced; 1 tablespoon dried oregano; 1 lemon; ¾ cup lemon juice

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Foods of Greece

By Aglaia Kremezi

Published 1993

About

My mother was given this recipe by her friend Despina Drakaki, who comes from the island of Paros. Her recipe calls for the rabbit to be roasted on a spit—something that is hard to do without making the rabbit dry—so I bake it, and the result is excellent. This recipe is also excellent with chicken. Serve with French fries.