In Greek: κουνέλι γεμιστό, pronounced koo-NEH-lee yeh-mee-STO
Olives, capers, and rosemary mark this fabulous recipe for whole roasted stuffed rabbit. Prep time includes 4 hours of a vinegar bath to remove any gamey taste, and the final dish is fabulous!
Stuffed Roasted Rabbit with Olives & Caper – Kouneli Yemisto
Prep Time: 4 hours
Cook Time: 1 hour, 30 minutes
Total Time: 5 hours, 30 minutes
Ingredients:
- 1 dressed rabbit, about 4 – 4 1/2 pounds
- vinegar (any kind except cider)
- sea salt
- pepper
- fresh rosemary
- 15-20 green Greek olives stuffed with whole blanched almonds
- 2 tablespoons of capers
- 1 cup of white wine
- 1/2 cup of olive oil
- 1 cup of water
Preparation:
In a tub, soak the dressed rabbit (fur, feet, and innards removed) in vinegar for 4 hours – 2 hours each side.
Preheat oven to 390 – 395° (200°C).
Sprinkle the rabbit with salt, pepper, and rosemary. Stuff the stomach cavity with a mixture of rosemary, olives, and capers. Lay the rabbit on one side in a roasting pan, and add wine, olive oil, and water. Cover and roast at 390 – 395° (200°C) for about 1 hour 30 minutes.
