Chef Time!

Chef Time!

Monday, January 2, 2012

Sounds Greek To Me


The first time I ever tasted rabbit, was when I was about 8 years old. My grandmother had prepared it, using this recipe. It brings back a lot of happy memories, each time I prepared this dish.
Baked rabbit with mushrooms

Baked rabbit with mushrooms
(Kouneli sto fourno me manitaria)
1 rabbit, around 3 lb. cut in servings
1 c. mushrooms, washed and cut in medium size pieces
1 c. olive oil
Salt
Pepper
Sauce
3 tbsp. olive oil
2 tbsp. flour
1 ½ c. lukewarm milk
1 c. Parmesan cheese, finely grated
Salt
Pepper
Nutmeg
Preheat oven to 350.
Marinate the rabbit pieces and the mushrooms in olive oil. Add salt and pepper and put in fridge for an hour. Place them in a baking pan and bake for 40 - 50 minutes. Prepare the sauce as follows: Heat olive oil and add flour. Pour gradually the milk and stir constantly until the sauce starts to thicken. Do not let the sauce get too thick. When it starts to thicken remove from heat and add salt, pepper, Parmesan cheese and nutmeg. When the rabbit gets ready serve in plates together with mushrooms and pour over spoons of sauce.
Best served on fettuccini noodles.

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