Rabbit and Apricots with Cracked Wheat Recipe
Ingredients
| Rabbit | 1.5 Kilogram, cut into pieces | |
| 4 tablespoons fruity olive oil | ||
| Onions | 500 Gram, thinly sliced | |
| Honey | 1 Teaspoon | |
| Tops and leaves of 6 celery stalks, chopped | ||
| 1/2 teaspoon mountain thyme | ||
| Bay leaf | 1 , crumbled | |
| Ground coriander | 1 Teaspoon | |
| Ground black pepper | 1/2 Teaspoon | |
| Salt | To Taste | |
| 1-2 crystals of masthi, pulverized with mortar and pestle, or 1 tablespoon mastiha liquor, or 1 tablespoon ouzo | ||
| Dried apricots | 175 Gram | |
| 1 tablespoon scorthostoumbi, garlic vinegar | ||
| Pligouri, cracked wheat to serve | ||
Directions
In a heavy frying-pan (which must not be aluminium) heat 3 tablespoons olive oil and brown the rabbit pieces on all sides.
Remove the rabbit.
Add the remaining tablespoon of oil.
Fry the onions gently until translucent.
Stir in the honey, celery, thyme, bay leaf, coriander, pepper, salt and mastiha powder or liquor.
Add the apricot pulp, season and simmer for 2-3 minutes.
Return the rabbit pieces to the pan with any-escaped juices, cover and simmer for 30 minutes.
Add the scorthostoumbi, with a little water if necessary.
Cover and continue simmering for 30-35 minutes -until tender.
Serve with pligouri, cracked wheat.
Remove the rabbit.
Add the remaining tablespoon of oil.
Fry the onions gently until translucent.
Stir in the honey, celery, thyme, bay leaf, coriander, pepper, salt and mastiha powder or liquor.
Add the apricot pulp, season and simmer for 2-3 minutes.
Return the rabbit pieces to the pan with any-escaped juices, cover and simmer for 30 minutes.
Add the scorthostoumbi, with a little water if necessary.
Cover and continue simmering for 30-35 minutes -until tender.
Serve with pligouri, cracked wheat.
Chef
