Name: Lagas Stifado
Yield: Serves 4
Cuisine: Greek
Ingredients: 4 tablespoons olive oil; 4 bay leaves; 1 tablespoon honey; 1¼ cups strong red wine; 1 pound shallots, peeled; 6 myrtle berries; 6 juniper berries, crushed; 6 cloves garlic; 1½ cups red wine vinegar; 1 hare, cut into 12 serving pieces; salt to taste; 2 tablespoons ground coriander; 1 tablespoon capers; 1 sprig of thyme; 1 tablespoon dried crushed red bell peppers, or paprika

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

In Ancient Greece, if a man wanted to please his lover he went out hunting with greyhounds and brought her (or more probably him) back a hare. This event is recorded in Homer and other poets and is engraved and embossed on the sides of vases and drinking vessels. No-one sees fit to say how it was cooked, but this is most probably how:

Ingredients

1 hare, cut into 12 serving pieces
1½ cups red wine vinegar
6 cloves

Europe
Greece
Stew
Mediterranean
Gluten-free

Method

Put the meat in a large bowl and add the vinegar, garlic, juniper and myrtle berries, and the bay leaves. Cover and marinate for 24 hours, turning the meat in the marinade several times.

Preheat the oven to 350°F. Remove the meat to a casserole dish. Bring the marinade to a boi

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