Categories: Meats, Greek 
      Yield: 4 servings 
  
           Karen Mintzias                      6    Peppercorns; bruised 
      1    Rabbit or hare                      2 c  Dry red wine 
           -- cleaned and skinned            1/2 c  Vinegar 
      2    Celery stalks, with leaves,       1/4 c  Butter or margarine 
           -- chopped                               Salt 
      2 md Onions; chopped                          Freshly ground pepper 
      1    Carrot; sliced                      4    Fresh tomatoes; chopped -OR- 
    1/2 c  Chopped fresh parsley               8 oz -Tomato sauce 
      1    Bay leaf; crumbled                  3    Allspice berries 
      2    Sprigs fresh rosemary           
  
  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, wine, and 
  vinegar and pouring over the meat.  Cover and refrigerate for a day or two, 
  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 butter 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, then pour in the remaining butter.  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 Avenel Books, New 
  York ISBN:0-517-27888-X 
   
  Typed for you by Karen Mintzias