This otherwise hearty, country-style braised rabbit, perfect for a fall meal, benefits from a touch of understated flavor with the addition of Chios Mastiha.
1. Season the rabbit pieces with salt and pepper and place in a bowl. Dust with half the amount of Chios Mastiha. Add the onion, carrots, celery, and wine to the bowl and marinated, covered and refrigerated, for 4 – 5 hours.
2. Remove the rabbit pieces with a slotted spoon and blot dry with paper towels. Reserve the marinade. Dust the rabbit with flour.
3. Heat half the olive oil in a large wide pot, and brown the meat on all sides. Pour in the reserved marinade, and add the bay leaf and enough water to come about 2/3 the way up the contents of the pot. Bring to a boil, reduce heat, cover, and simmer for about 1 hour, or until the rabbit is very tender.
4. In a separate skillet, heat the remaining olive oil and sauté the mushrooms and spring onions until wilted but al dente. Add to the meat, together with the remaining Chios Mastiha, and simmer for a few minutes before removing from heat. Let cool slightly and serve.
Makes 4 servings
- 1 rabbit, about 2 kilos (4 pounds) cut into 4 portions
- Salt and pepper
- 1/2 - 1 tsp. (to taste) freshly ground or commercially ground Chios Mastiha
- 1 onion, finely chopped
- 400 gr. (14 oz.) carrots, pared and chopped
- 1 bunch of celery leaves, chopped
- 2 cups red wine
- Flour for dusting
- 1 large bay leaf, cracked
- 1/2 cup, plus 2 Tbsp. Greek olive oil
- 2 1/2 pounds (500 gr.) mushrooms
- 2 spring onions, chopped