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Recipe is of Greek Origin
Prep 30 mins.
Cook 3hrs 30 mins slow cooking
Serves 4/6 people
Ingredients:
1 hare cut into portions
1 ltr of red dry wine (such as Agiorgitiko wine)
1 cup of oil
1 1/2 kg small onions – shallots
2 large onions
A little flour
1 can chopped tomatoes
1 heaping tablespoon of tomato paste
1 teaspoon sugar
A little thyme
½ teaspoon cumin powder
1 stick of cinnamon
3 bay leaves
2 cloves garlic
Coarse salt
Pepper grains
Freshly ground pepper
2 grains all spice
Instructions
1. Cut the hare into portions and then wash and wipe dry. Place the hare in a clay or glass container along with cloves, bay leaf, sliced onions, thyme, coarse salt, purified garlic, peppercorns, and allspice.
2. Cover the meat with wine. Leave to marinate for at least 12 hours in the fridge.
3. Remove the hare pieces from the marinade, wipe off well, and lightly brown these in oil.
4. Remove the pieces of meat from the pan and in the same oil add the whole onions to fry.
5.When the onions are transparent take them out of the pan and return the meat to the pot and add the tomatoes, tomato paste, sugar, a glass of wine from what we used in the marinade, cloves of garlic, salt, pepper, and all the other spices.
6. Allow the meat to simmer on a low heat for at least 3 hours – do not add any more liquid.
7. During the final cooking stage do not stir this but shake the pan from side to side with caution.
Prep 30 mins.
Cook 3hrs 30 mins slow cooking
Serves 4/6 people
Ingredients:
1 hare cut into portions
1 ltr of red dry wine (such as Agiorgitiko wine)
1 cup of oil
1 1/2 kg small onions – shallots
2 large onions
A little flour
1 can chopped tomatoes
1 heaping tablespoon of tomato paste
1 teaspoon sugar
A little thyme
½ teaspoon cumin powder
1 stick of cinnamon
3 bay leaves
2 cloves garlic
Coarse salt
Pepper grains
Freshly ground pepper
2 grains all spice
Instructions
1. Cut the hare into portions and then wash and wipe dry. Place the hare in a clay or glass container along with cloves, bay leaf, sliced onions, thyme, coarse salt, purified garlic, peppercorns, and allspice.
2. Cover the meat with wine. Leave to marinate for at least 12 hours in the fridge.
3. Remove the hare pieces from the marinade, wipe off well, and lightly brown these in oil.
4. Remove the pieces of meat from the pan and in the same oil add the whole onions to fry.
5.When the onions are transparent take them out of the pan and return the meat to the pot and add the tomatoes, tomato paste, sugar, a glass of wine from what we used in the marinade, cloves of garlic, salt, pepper, and all the other spices.
6. Allow the meat to simmer on a low heat for at least 3 hours – do not add any more liquid.
7. During the final cooking stage do not stir this but shake the pan from side to side with caution.
