Lagos/Kounelli Fournou (Baked Hare or Rabbit) [Greek]
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   1    Rabbit or hare
        -- cleaned and skinned
   2    Celery stalks, with leaves,
        -- chopped
   2 md Onions; chopped
   1    Carrot; sliced
 1/2 c  Chopped fresh parsley
   1    Bay leaf; crumbled
   2    Sprigs fresh rosemary
   6    Peppercorns; bruised
   2 c  chicken or vegetable broth
 1/2 c  apple juice
        olive oil
        Salt
        Freshly ground pepper
   4    Fresh tomatoes; chopped -OR-
   8 oz -Tomato sauce
   3    Allspice berries

After washing the rabbit or hare thoroughly and cutting into serving
pieces, place in a large glass or earthenware bowl. Make a marinade
by combining the celery, onions, carrots, herbs, peppercorns, broth,
and apple juice and pouring over the meat. Cover and refrigerate for a
day, turning the pieces over occasionally.

On serving day, drain, reserving the marinade, and wipe dry.
Transfer the marinade to a casserole and simmer for 15 minutes.
While the marinade is cooking, heat the oil in a large frying pan,
and when very hot sear the meat over high heat until it is reddened
in color without browning. Remove from the heat, and with a spatula
lift the rabbit or hare pieces into the simmering marinade.
Taste for seasoning, then add the salt and pepper, tomatoes, and
allspice. Weight the meat with a small plate to keep it under the sauce,
then bake it in a very slow oven (225 F) for 2-1/2 hours, or until the
meat is tender and the sauce thickened.

Source: The Food of Greece by Vilma Liacouras Chantiles
Typed for you by Karen Mintzias
From: Fred Towner in rec.food.recipes on Feb 22, 1998.
Adapted by Patti Vincent