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This recipe is one of my favorites. It is one of my key dishes. I've been doing it for many years, especially when I was a student in Heraklion, so my home was always full of friends wanting to be fed. Even now, after so many years, whenever I meet old comrades, the first thing they ask me is: "When will we find a rabbit?"This recipe is one of my favorites. It is one of my key dishes. I've been doing it for many years, especially when I was a student in Heraklion, so my home was always full of friends wanting to be fed. Even now, after so many years, whenever I meet old comrades, the first thing they ask me is: "When will we find a rabbit?"

The recipe is from my beloved grandmother, Elizabeth. Whenever I cook this particular food I always remember a typical incident and laugh.The recipe is from my beloved grandmother, Elizabeth. Whenever I cook this particular food I always remember a typical incident and laugh.Grandpa was going to go hunting and afterwards he wanted to hang out and enjoy some food with his friends to make him feel proud. So he’d promised them a hare. However, he came back empty – handed. "Mrs., eh, Mrs.!” (He never called my grandmother Elizabeth by her name, always Mrs.) "I haven’t got anything for my friends and now they’re all going to tease me!” She replied, “Kostis, just go slaughter two rabbits and I'll make sure your friends won’t be able to tell the difference between them and a hare!”Well, grandma added walnuts to the rabbit recipe and "transformed" it into a ... hare! It gives it a dark color and a light sour taste that makes it stand out. Try it and you won't regret it.

Ingredients:
1.5 kg rabbit
10 small or 5 large onions
700ml red wine for baking
100ml olive oil
100 - 150 g. walnuts
Salt - peppercorns or powder
A little oregano

Method:
Put the rabbit in a bowl of wine the night before, if it is not possible to leave it as long, you can leave it for less.
In a large frying pan, put the oil to warm and place the rabbit in to fry then turn it on the other side.
Begin to pour in the wine, a little at a time, and half the nuts, close the lid. Peel the onions and when the rabbit is half cooked (about an hour, baked at medium temperature), add the onions the rest of the wine, pepper, nuts and salt.
It will take about another hour and then the rabbit should be soft and the sauce a little thick. In the end, I usually sprinkle with a little oregano, turn off the heat and let the food cool.
Although they say that white meats are accompanied by white wines, there is another view: It says that if a food is cooked with a wine it should be accompanied by the same wine on the table. I agree with the second. I usually use my father's Cretan, homemade wine. A wine made from a combination of Liatiko and Kotsifali varieties. Today, however, I used a wine from a well-known Kotsifali winery with Syrah to give it a more intense color.
So, cheers and good health!!!

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