Recipe Categories
 Meat 
Back To Rabbit

Shanna's Garlic Feta & Lemon Sauce

1/3 cup olive oil
1 x (3 1/2- to 4-pound rabbit, cut into 4 leg/thigh joints and the loin)
    Salt and freshly ground black pepper
5 x -6 garlic cloves, coarsely chopped
1 cup dry white wine
1 tbl dried oregano, crumbled
1 cup crumbled feta cheese
    About 1 cup chicken stock
3 x -4 tablespoons freshly squeezed lemon juice
1 tbl unsalted butter
2 x -3 tablespoons chopped fresh oregano (optional)

 Method :
Preheat oven to 375 degrees. In a Dutch oven, heat oil and saute rabbit in batches over medium-high heat, turning occasionally, until golden brown on all sides. Lightly salt rabbit (remember that feta is usually quite salty), sprinkle with plenty of pepper and return rabbit to casserole. Add garlic and cook, stirring for two minutes; do not let garlic turn brown.
Pour in wine, sprinkle with dried oregano and stir in cheese. Add enough stock to come two-thirds of the way up side of the rabbit. Bring to a boil, cover and transfer casserole to oven. Bake, covered, for about one hour.
Turn rabbit pieces, add three tablespoons lemon juice and bake for 30 minutes more, or until meat is very tender. Transfer rabbit to a heated plate and cover with aluminum foil to keep warm. Reduce sauce on top of stove over high heat until thickened; taste and adjust seasonings, adding more lemon juice if necessary; the sauce should be quite lemony. Whisk in butter and pour sauce over rabbit. Sprinkle with chopped oregano, if desired, and serve at once.