Rabbit in walnut sauce

Ingredients for 4 servings:

• 1 rabbit (hare)
• 2 cups vinegar
• 1 carrot(s)
• 1 stalk(s) Celery
• 1 sprig(s) oregano, dried, also fresh
• Salt
• pepper
• 130 g butter or olive oil or mixed
• ½ lemon(s), the juice
• 1 pinch of cinnamon
• 1 bay leaf
• 100 g walnuts, roughly chopped
• 2 tbsp flour

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Lagos me saltsa karidion, Greek

Wash the rabbit, pat dry, and cut into several pieces. For the marinade, mix the vinegar with 2 cups of water. Clean and chop the carrot and celery, then add them to the marinade along with the sprig of oregano. Let the rabbit rest in the marinade overnight in the refrigerator. The next day, remove the rabbit from the stock and pat dry, seasoning each piece with salt and pepper. Heat the butter or olive oil and fry the rabbit pieces until browned on all sides. This takes about 10 minutes. Add the lemon juice, then pour in 2 cups of water and bring to a boil. Season with salt and pepper to taste, add the cinnamon and bay leaf. Let the rabbit simmer with the lid on low heat for about 1 to 1 1/2 hours. Ten minutes before the end of the cooking time, add the chopped walnuts. Remove the rabbit pieces from the sauce. Mix the flour with a little water and use this to thicken the sauce. A rice pilaf or large potato balls go very well with this dish. For spaetzle lovers, spaetzle also goes quite unusually well.