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Roast rabbit with olives and dried fruits
(8-10 servings)
I N G R E D I E N T S
2 rabbits, cut into portions (8-10 pieces)
6 garlic cloves, finely chopped
1/2 tbsp oregano
1 tbsp coarse salt
1 tbsp Dijon mustard
Freshly ground black pepper
125 ml red wine vinegar
125 ml olive oil
220 g stoned dried plums,
120 g dried figs, cut in half
200 g dried apricots
120 g stoned green olives
160 ml cappers
1 bay leaf
1 sprig of rosemary
2-3 tbsp brown sugar
375 ml sweet Samian wine
Sprigs of fresh oregano
P R E P A R A T I O N
Make a marinade a day in advance by combining garlic, oregano, salt, pepper
(as much as you like: the dish should be fairly peppery), vinegar, oil, mustard,
dried fruits, olives, capers, rosemary, bay leaf and 1 25 ml of the wine.
Mix well, roll the rabbit pieces into it and put the whole, well covered, in the refrigerator.
A couple of hours before cooking take it out of the refrigerator.
Preheat the oven to 200 °C.
Arrange the rabbit pieces in a baking dish in one layer, together with the marinade, sprinkle them with the sugar and add the rest of the wine.
Bake the dish for 45 minutes to 1 hour, basting often.
Taste, add more salt or pepper if necessary and serve, decorating the dish with sprigs
of fresh oregano.
Karabela Maria: Cooking with Olive Oil & Olives, Piraeus Bank Group Cultural Foundation
Photographer: Anna Kalagani
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