Stuffed Rabbit with Myzithra Cheese
If cooked correctly rabbit has very fine and juicy meat, and offers a mild but delicate taste. Try this stuffed rabbit recipe, for a winter or autumn dinner, accompanied by wild rice and dried fruits.
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EmailIngredients:
1 medium-size rabbit (about 1 1/2 kilos or 3 pounds)
For the marinade
2 cups dry red wine
1/4 cup olive oil
1 tbsp dried oregano
1 tsp cracked peppercorns
For cooking the rabbit
2 to 3 tbsp extra-virgin olive oil
salt to taste
1 tbsp dried oregano or thyme
1/2 tsp freshly ground black pepper
For the filling
2 cups soft Greek myzithra
2 tsp dried thyme
salt and freshly ground black pepper to taste
Procedure:
1. Wash the animal very well, inside and out. Place in a bowl or a low glass dish, and toss with all the ingredients for the marinade. Cover and refrigerate overnight, turning occasionally in the marinade.
Preheat the oven to 190°C / 375°F.
2. {The next day,} remove the rabbit from the marinade and pat dry.
3. Combine the myzithra and herbs, mashing together with a fork.
4. Stuff the rabbit's cavity with the cheese, and using strong thread and a thick needle, sew closed.
5. Rub the outside of the rabbit with the olive oil, salt, pepper, and thyme.
6. Place on an oiled rack in a shallow baking pan and pour in the marinade plus one cup of water.
7. Place in the oven, lower the heat to 180°C / 350°F, and bake the rabbit for about two hours or until tender, turning once and basting with pan juices every 15 minutes or so.
8. Remove, cool slightly and serve.
* If the meat has not acquired a nice golden color, turn up the grill to max for the last minutes.
