Rabbit Baked in Garlic, Feta and Lemon Sauce

Name: Rabbit Baked in Garlic, Feta and Lemon Sauce (Kouneli me Skordo ke Feta)
Yield: Makes 4 to 6 servings
Cuisine: Greek
Ingredients: 1 3½-to-4-pound rabbit, cut into 4 leg/thigh joints and the loin; ⅓ cup olive oil; 1 cup crumbled feta cheese; About 1 cup Chicken Stock; 1 cup dry white wine; 1 tablespoon dried oregano, crumbled; Salt and freshly ground black pepper; 5–6 garlic cloves, coarsely chopped; 1 3½-to-4-pound rabbit, cut into 4 leg/thigh joints and the loin; Salt and freshly ground black pepper; 2–3 tablespoons chopped fresh oregano (optional); 3–4 tablespoons freshly squeezed lemon juice; 1 tablespoon unsalted butter

Kouneli me Skordo ke Feta

Preparation info

Makes
4 to 6
servings

Difficulty
Medium

Appears in

The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

About

THIS RECIPE comes from Ithaca, where hare was traditionally cooked in this fashion under a tserepa, a thick terra-cotta domed cover. Baking the rabbit in a snug Dutch oven produces a similar effect. Serve the rabbit with the sauce spooned over mashed potatoes, rice or pasta.

Ingredients

⅓ cup olive oil
1 3½-to-4-pound rabbit, cut into 4 leg/thigh joints and the loin

Europe
Greece
Main course
Gluten-free
Mediterranean

Method

Preheat the oven to 375°F.

In a Dutch oven, heat the oil and sauté the rabbit in batches over medium-high heat, turning occasionally, until golden brown on all sides. Lightly salt the rabbit (feta is usually quite salty), sprinkle with plenty of pepper and return the rabbit to