Wild bunny scrubs up a treat in this classic Greek lamb recipe. If chicken is white meat, perhaps rabbit is a bottle blonde: white in parts; dark in others. Try this dish with a blonde, Belgian-style golden ale a malty, hoppy, yeasty brew that is aromatic enough to flatter the oregano, without overpowering the dainty rabbit. The beer’s hint of cheesiness also suits the pungent Greek sheep’s milk cheese, kefalograviera. Kritharaki is a barley-shaped pasta traditionally served with lamb.
Ingredients
- 2–3 tablespoons olive oil
- 1 wild rabbit (about 500 g/1 lb 2 oz) cut into 10–12 pieces
- 1 onion chopped
- 3 garlic cloves chopped
- 2 cloves
- 1 cinnamon stick
- ½ teaspoon dried oregano
- 2 bay leaves
- 1 large ripe tomato chopped
- 1 tablespoon tomato paste (concentrated puree)
- 17 fl oz/2 cups (500 ml) chicken stock
- 4 fl oz/½ cup (125 ml) red wine
- 4 fl oz/½ cup (125 ml) kritharaki or orzo
- grated kefalograviera cheese and lemon cheeks to serve
How to Make It
- Preheat the oven to 220°C (425°F). Pour the oil into a casserole dish and heat in the oven for 10 minutes. Lay the rabbit pieces in a single layer in the dish and scatter with the onion, garlic, cloves, cinnamon, oregano and bay leaves. Season with sea salt and freshly ground black pepper.
- Return to the oven and bake for 20 minutes, or until the ingredients are aromatic, sizzling and turning golden. Turn the oven down to 180°C (350°F).
- Add the tomato, tomato paste, stock and red wine to the dish. Use a spoon or tongs to turn the rabbit pieces over, moving them around in the dish to mix well. Cover with foil, or put the lid on, then return to the oven and bake for a further 20 minutes.
- Add the kritharaki, stirring so the pasta settles in the pan. Cover and bake for another 20 minutes.
- Remove from the oven and leave covered for 10 minutes before serving. Serve sprinkled with kefalograviera, with lemon wedges on the side.
