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Ingredientes
- 1/3 c. extra virgin olive oil
- 1 x (3 1/2- to 4-lb. rabbit, cut into 4 leg/thigh joints and the loin)
- Â Â Salt and freshly grnd black pepper
- 5 x -6 garlic cloves, coarsely minced
- 1 c. dry white wine
- 1 Tbsp. dry oregano, crumbled
- 1 c. crumbled feta cheese
- Â Â About 1 c. chicken stock
- 3 x -4 Tbsp. freshly squeezed lemon juice
- 1 Tbsp. unsalted butter
- 2 x -3 Tbsp. minced fresh oregano (optional)
Direcciones
- Preheat oven to 375 degrees. In a Dutch oven, heat oil and saute/fry rabbit in batches over medium-high heat, turning occasionally, till golden on all sides. Lightly salt rabbit (remember which feta is usually quite salty), sprinkle with plenty of pepper and return rabbit to casserole. Add in garlic and cook, stirring for two min; don't let garlic turn brown.
- Pour in wine, sprinkle with dry oregano and stir in cheese. Add in sufficient stock to come two-thirds of the way up side of the rabbit. Bring to a boil, cover and transfer casserole to oven. Bake, covered, for about one hour.
- Turn rabbit pcs, add in three Tbsp. lemon juice and bake for 30 min more, or possibly till meat is very tender. Transfer rabbit to a heated plate and cover with aluminum foil to keep hot. Reduce sauce on top of stove over high heat till thickened; taste and adjust seasonings, adding more lemon juice if necessary; the sauce should be quite lemony. Whisk in butter and pour sauce over rabbit. Sprinkle with minced oregano, if you like, and serve at once.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 787g | |
| Calories 1414 | |
| Calories from Fat 1030 | 73% |
| Total Fat 116.82g | 146% |
| Saturated Fat 40.03g | 160% |
| Trans Fat 0.0g | |
| Cholesterol 164mg | 55% |
| Sodium 2067mg | 86% |
| Potassium 819mg | 23% |
| Total Carbs 29.63g | 8% |
| Dietary Fiber 6.0g | 20% |
| Sugars 9.86g | 7% |
| Protein 26.24g | 42% |
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