Rabbit in Parchment (Youlbasi)
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 […]
Braised Rabbit With Mushrooms and Orange
For a few years now there’s been talk of “sustainable” sources of fish, produce and meat. Today I ask you to consider the rabbit – mild in flavour (like chicken), lean, healthy (no skin) , sustainable and delish. Before I get any comments from the Philistines, the rabbit you see in recipes is not “Fluffy” […]
Rabbit Stifado (Κουνέλι-Στιφάδο)
Lamb and sheep are cute animals, chickens are cute when they are born, calves are cute, turkeys are majestic with their plumage, deer are a adorable. All the above animals do not posess the “Fugly” gene yet we eat them. Rabbits are cute and sadly delicious! I just wanted to draw the parallel before any […]
