RABBIT WITH POTATOES IN THE OVEN
In Crete rabbit is a beloved meat and is often used. In another recipe I talked about its benefits (tender meat, low fat) and its nutritional value.In Crete rabbit is a beloved meat and is often used. In another recipe I talked about its benefits (tender meat, low fat) and its nutritional value.
I talked to you about my childhood memories of the rabbits my grandfather used to feed in other times. There are still families in villages that continue to feed their rabbits in the garden next to the chicken coop.I talked to you about my childhood memories of the rabbits my grandfather used to feed in other times. There are still families in villages that continue to feed their rabbits in the garden next to the chicken coop.But here I will tell you about the hares that existed in my village and more specifically about the hares of Iira, a beautiful little island in front of the Gulf of Tholos.And why would I talk to you about them? Because I was lucky enough to see them up close. I’ve been to Iira many times in my father’s boat. The islet has small beautiful beaches and so I enjoyed the summer swim on a small pebble beach next to the island's Minoan settlement. While my dad was fishing, I set off to discover the beauties of the island ... like a little Robinson Crusoe!Many times we went in the afternoon. It was the best time to swim. After sunset, the first wild hares began to circulate around the island. I had the feeling that they didn't care much for me - I was probably harmless to them. However, they were not like the ones my grandfather kept in his rabbit hutch. They were weaker and looked more like rabbits than hares.My father used to say that on the island there used to be a large population but unfortunately poaching has greatly reduced their numbers.Of course today I'll give you another recipe for meat from domestic rabbits. We will cook a rabbit with potatoes in the oven. A traditional tasty food that is very common in my village.
7 big potatoes
100ml red wine
100ml olive oil
Salt & pepper
500ml red wine
4 laurel leaves
1 layer garlic
Make the marinade and put the rabbit pieces in it for 2-3 hours.
Remove the rabbit from the marinade and salt and pepper, place in a casserole and pour in the wine and olive oil.
Leave for half an hour in the oven at 200 degrees with the lid on.
Peel, wash and cut the potatoes. Add salt, pepper and oregano.
Open the casserole and place in the potatoes, pour in a glass of warm water and continue roasting with the lid on for another hour.
In the last quarter of an hour, open the casserole and allow the food to dry.