Categories: Meats, Greek 
      Yield: 6 servings 
  
           Karen Mintzias                      3    Whole cloves 
      1    Rabbit or hare                      2    Garlic cloves 
           -- cut into serving pieces,         1 tb Raisins (optional) 
           -- and marinated 1 or 2 days        1    Bay leaf 
           -See: Lagos/Kounelli Fournou        1 ts Granulated sugar 
    1/4 c  Butter                            1/2 c  Dry white wine 
      2 lb Small white onions                  2 tb Wine vinegar 
           -equal weight of rabbit/hare             Fresh rosemary 
      1 c  Canned tomato sauce             
  
  Remove the rabbit or hare from the marinade and wipe dry.  In a large 
  casserole, heat the butter or oil and sear the rabbit or hare over high 
  heat until reddened in color, without browning the fat.  Meanwhile, peel 
  the onions and cut a cross in the root end with a sharp pointed knife to 
  keep them from falling apart during cooking.  Arrange around the rabbit or 
  hare, then stir in the remaining ingredients, add enough water to cover, 
  place an inverted plate over the meat and bring to a boil.  Transfer to a 
  very slow oven (225 F) and bake for 2 to 2-1/2 hours, until the rabbit or 
  hare and onions are tender.  Remove from the oven and carefully pour off 
  the sauce into a small saucepan.  Boil down to 1-1/2 cups.  Remove plate 
  from casserole, pour the sauce over, and garnish with additional rosemary. 
  Serve warm. 
   
  NOTE: The flavor improves the second day. 
   
  Source: The Food of Greece - by Vilma Liacouras Chantiles Avenel Books, New 
  York ISBN: 0-517-27888-X 
   
  Typed for you by Karen Mintzias