Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, rabbit with red sauce from zakynthos. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Great recipe for Rabbit with red sauce from Zakynthos. Extremely tasty rabbit in red sauce with a special flavor that can either be served as a main dish accompanied by pasta or potatoes, or as a particular meze for wine! Chicken in tomato sauce from Zakynthos.
Rabbit with red sauce from Zakynthos is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. Rabbit with red sauce from Zakynthos is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can have rabbit with red sauce from zakynthos using 18 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Rabbit with red sauce from Zakynthos:
- Get 1 rabbit
- Prepare For the marinade
- Make ready 2 cups good quality vinegar or red wine
- Take 5-6 bay leaves
- Take coarse salt
- Take freshly ground pepper
- Get 1 cinammon stick
- Take For cooking
- Prepare 1/2 cup wine
- Get 5 cloves garlic
- Take 1 small dry onion
- Get 2-3 bay leaves
- Take 1 cinammon stick
- Take 5-6 cloves
- Prepare 1 tbsp (full) tomato paste
- Prepare 2 cups oil
- Make ready 1 piece grated ladotyri (cheese preserved in olive oil)
- Prepare oregano, as much as you like
Add the chicken stock and when is back to the boil add the peas. Apart from the typical Mediterranean recipes try local dishes such as stuffed rabbit with ladotyri, the aromatic sofigadoura with cauliflower in red sauce and the delicious boutridia, a local version of vegetable stew that includes green beans, chard and okras. Sprinkle the rabbit pieces with salt and pepper. Put the salt-pork cubes in a saucepan and add water to cover.
Instructions to make Rabbit with red sauce from Zakynthos:
- Leave the rabbit to marinate overnight or at least for 4 hours in the marinade.
- Drain the rabbit in a strainer so that all the liquids from the marinade are gone
- And fry it in olive oil until it gets golden brown on all sides.
- Put the fried pieces in a wide and shallow pot so that they are arranged one next to the other and chop the garlic and onion over the rabbit.
- Put the pot on the stove and pour the oil that you fried the rabbit in over the meat, after you have passed it through a sieve, or if you want the dish to be light add 1 cup of fresh oil.
- Sauté with the onion and garlic taking care not to burn them and pour the wine over the rabbit.
- Let the alcohol evaporate and add the herbs and the tomato paste, diluted in a glass of water.
- Lower the heat and let it simmer for about 1 hour, until the rabbit is tender.
- If necessary, add a little bit of water during simmering but little by little so that the sauce is not watered down.
- Remove from heat and cut chunks of the ladotyri over the meat, by hand, don't use a grater and season with a little bit of oregano!
- Leave the lid on so that the cheese melts and the rabbit has more flavor, while you prepare what you will accompany it with.
Bring to the boil and simmer about one minute. Heat the butter in a large, heavy casserole and add the salt-pork pieces. Cook, stirring, until lightly browned, about three minutes. So if you'd like to fry your rabbit meat and combine it with some other delicious ingredients, then you should certainly give this recipe a go. If you are a fan of meat in a wine sauce, then you'll probably want to give this recipe a chance.
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