members recipes

Ingredients
6 serves
1 medium size rabbit(1 ½ kilo)
20-25 vineyard leaves
Salt,pepper
Olive oil(about a ½ cup)
White dry wine 2 glasses]
For the marinade
Fresh orange juice ,2 glasses
Fresh lemon juice(1/2 glass)
1 glass of white dry wine
A handful of marjoram, rosemary and thyme
Salt ,pepper

Method
Ask your butcher, to cut the rabbit in medium size pieces. Ask him to cut them in the same size. This will make easier the cooking ,cause all the parts of meat will need the same time to be cooked.
Marinade the meat in a large bowl and keep it in the fridge for a night.
Drain the meat with a towel and throw the marinade.
In a large pan add ¼ cup olive oil and heat it gently.
Place the rabbit parts in the pan, and braise them from both sides, till the meat take a lightly brownish color.
Set the meat aside, and in a large baking pan place half of the vineyard leaves.
Place the parts of the meat over the leaves,. Season the meat and add ,wine and ¼ cup of olive oil.
Then place the rest of the leaves, covering the meat with them. Add some olive oil on top and some salt.
Bake the food in slow fire for 1 ½ hours.
I served it with a light sauce of orange juice ,basil and wine and some stock from the meat.
KALI OREXI