Hare or Rabbit in a Walnut sauce.
I got a good wild rabbit on tuesday.
Chop the rabbit into serving portions then put it in a basin with a handful of chopped celery, some lemon slices and some greek basil. Cover with 50/50 water and vinegar then leave in the fridge for a few days. I use cider vinegar.
Wipe the pieces of meat and fry in butter and evoo till brown, add the juice of 1/2 a lemon and a good glug of cheap brandy, cook slowly till the liquids have gone.
Add some good chicken stock, a few bit of cinnamon bark, salt and pepper. Cook till tender, thicken a bit with a flour slurry then add loads of crushed walnuts.
I serve it with roast pots. The Greeks have some very good comfort food for the winter