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Greek Hare Stew

Legas Stifado 
   Ingredients
  • 1 hare cut into 12 servings pieces
  • 375ml red wine vinegar
  • 6 cloves garlic
  • 6 juniper berries, crushed
  • 6 myrtle berries
  • 4 bay leaves
  • 4 tablespoons olive oil
  • 1 tablespoon honey
  • 1 tablespoon dried crushed red ball peppers or of paprika
  • 2 tablespoons ground coriander
  • 450g peeled shallots
  • 300ml strong red wine
  • 1 tablespoon capers
  • 1 sprig of thyme
  • Salt to taste

   Instructions 

APlace meat in a large bowl with the vinegar, garlic, juniper and myrtle berries and the bay leaves.  Cover and marinade for 24 hours, turning the meat several times. Preheat oven to 180˚C. Remove the meat to a casserole.  Bring the marinade to the boil in a small pan and strain over the meat.  Add the rest of the ingredients, bar the thyme and half the olive oil, and cook for 20mins in the preheated oven, reduce to 150˚C and cook for 2 ½ hours.  Add the thyme, salt and remaining olive oil and cook for a further 15mins.  

  
    

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