Rabbit Casserole

Name: Rabbit Casserole (Güveçte Tavşan Yahnisi)
Yield: To Serve 4
Cuisine: Turkey
Ingredients: ½ tsp ground black pepper; ½ tsp red pepper; 500 ml/17 fl oz meat stock; couscous; 200 ml/7 fl oz water; 1 kg/2 lb rabbit meat; 10 whole cloves of garlic; 25 g/1 oz tomato puree; 25 ml/1 fl oz vinegar; salt to taste; ½ tsp dried thyme; 100 g/3½ oz cooking fat or butter; 25 g/1 oz parsley, chopped; 1 small bay leaf; 300 g/10 oz onions, finely chopped; 200 ml/7 fl oz vinegar

Güveçte Tavşan Yahnisi

Preparation info

To Serve
4

Difficulty
Easy

Appears in

Nevin Halici's Turkish Cookbook

By Nevin Halici

Published 1989

About

Furred game is not eaten much by Moslem Turks, because the animal is not killed in accordance with religious requirements. Nevertheless rabbit or hare is the favourite catch of keen hunters. This stew could also be prepared in small singleportion earthenware cooking pots.

Ingredients

1 kg/2 lb rabbit meat
200 ml/7

Asia
Turkey
Mediterranean

Method

Cut the rabbit into four portions and soak in the water and vinegar for 24 hours. Wash and drain.

Melt the fat in a casserole, and fry the rabbit for about 10 minutes, turning the pieces occasionally, until the meat soaks up all its juices. Add the onions and garlic and fry for 10 minutes; add the tomato purée and stir for 2 minutes, then add the parsley. Pour over the meat stock and vi