One of my favourite methods of cooking meats is to wrap it in parchment, sealing meat with seasoning, herbs, spices; a tightly packed parcel locks-in the flavours and the meat is well cooked yet succulent.

Traditonally, this dish is called Yioulbasi, a method of cooking brought to mainland Greece by Asia Minor Greeks. Lamb is the most common method but I’ve also make Chicken and Pork Youlbasi.

Diced, sharp Kefalotyri cheese is also part of Youlbasi. The cheese firms up, offering briny cheese pops with the succulent meat. Classic flavours of lemon, rosemary and thyme all complement this dish.

Today we’re cooking with rabbit, an excellent source of protein, a lean-clean meat. I’ve added some good fat into the mix to compensate for this lean meat. Greeks having been eating rabbit for ages and I think you’ll love this Sunday dinner type of dish.

Rabbit in Parchment (Youlbasi)

(serves 4-6)

1 whole rabbit (approx. 1lkg)

1/2 cup olive oil

zest and juice of 1 lemon

1/2 cup white wine

2 tsp. fresh rosemary

2 tsp. dried Greek oregano

2-3 wedges of lemon

1 medium onion, peeled and sliced

6-7 cloves garlic, finely chopped

1 cup cubed Kefalotyri cheese (or Romano cheese)

sea salt

ground pepper

1 tsp. sweet paprika

pre-heated 400F oven

1. Pre-heat your oven. Rinse your rabbit and pat-dry. Lay out two sheets of foil and then two pieces of parchment paper (in a cross pattern) then place your rabbit over it.
2. Rub your rabbit with olive oil, zest and lemon juice, wine then rub with salt, pepper, paprika, rosemary and dried oregano. Now fill the cavity with lemon wedges, onion, garlic and Kefalotryi cheese.
3. Tightly wrap the rabbit with parchment then wrap tightly with foil (the success of cooking your rabbit properly depends on this).
4. Transfer your rabbit to a roast pan and place in your pre-heated oven for approx. 70-85 minutes. At about 35 minute mark, flip the rabbit onto the other side. When your rabbit reads an internal temperature of 160F it is done.
5. Remove from the oven and allow to rest for 15 minutes. Unwrap the parchment paper. Cut your rabbit into portions, serve with mashed potatoes or roast potatoes. Top with some cubes of Kefalotyri cheese, roasted garlic, lemon wedges.