Lagos sto Fourno (Oven-baked Wild Rabbit) is a traditional Cypriot recipe for a classic dish of wild rabbit that's marinated and then oven-braised to cook. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Oven-baked Wild Rabbit (Lagos sto Fourno).
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Ingredients
For the Marinade:
2 small carrots, sliced into thick rings
3 celery sticks, coarsely chopped
10 parsley sprigs, coarsely chopped
1 large onion, coarsely chopped
2 small, ripe, tomatoes with a cross pattern cut in their tops
250ml dry red wine
250ml vinegar
750ml water
For the Rabbit:
1 large rabbit (about 1.75kg)
200g onions, cut into thick slices
150g ripe tomatoes, finely chopped
2 garlic cloves, finely chopped
3 slices of bacon, finely chopped
2 bayleaves
1 cinnamon stick
250ml vegetable oil
250ml hot water
250ml dry white wine
1 tsp salt
60g plain flour
1/2 tsp freshly-ground black pepper
Method:
If the rabbit is freshly-killed then you should prepare it and then store in the refrigerator for 48 hours to mature before beginning to cook. If buying from your butcher, then the rabbit will be ready to cook.
To prepare the rabbit, cut off the front and back legs. Separate the neck from the haunches then divide the haunches into two pieces.
Cut the larger pieces of rabbit into smaller ones then place the meat in a glass bowl. Stir in the vegetables then pour over the wine, vinegar and water (ensure there is enough liquid to completely cover the rabbit). Cover with clingfilm (plastic wrap) then set aside to marinate in the refrigerator over night.
The following day, remove the meat from the marinade and set in a sieve to drain.
To cook, pour the vegetable oil into a frying pan. When the oil is hot, add the rabbit pieces and fry until golden brown all over. Remove with a pair of tongs and set in an earthenware casserole dish.
Add the bacon and garlic in the left-over oil then add the onion and fry for a few minutes. Add the wine and bring to a boil then stir in the tomatoes, water, salt, black pepper, cinnamon stick and bayleaves. Reduce the heat to a low simmer and cook slowly for 10 minutes.
Turn the contents of the frying pan on top of the rabbit pieces, cover with a lid and transfer to an oven pre-heated to 180°C. Bake for about 100 minutes, or until the rabbit is tender.
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