Kouneli me kaímaki

Ingredients for 4 servings:

• 1 rabbit, cut into portions or 4 – 6 rabbit legs
• ½ liter dry white wine
• 40 g butter, finely diced
• 1 onion(s), finely chopped
• 200 g crème fraîche
• 2 bay leaves
• clove(s)
• Salt and pepper, freshly ground
• n. B. garlic

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 20 minutes

Rabbit in cream sauce – a simple Greek dish

Place the prepared rabbit pieces in a bowl and pour over the white wine. Cover and let marinate in the refrigerator for about 12 hours. Heat the butter in a roasting pan and brown the rabbit pieces on all sides. Add the onion and let it become translucent. Pour in the white wine marinade and season with salt, pepper, and minced garlic, if desired. Cover and let everything simmer for about 20 minutes. Briefly remove the rabbit pieces from the roasting pan, add the bay leaves and cloves, and stir in the crème fraîche with a whisk. Add the meat back in and let simmer for another 20 minutes. Season to taste with salt, if desired. Tip: This dish goes perfectly with tagliatelle, zucchini braised in butter, and white bread. A dry white wine is a good drink.