Rabbit with Chestnuts & Carob Honey from Crete

Aromatic carob honey and a host of spices make this a flavorsome dish.


Chef: Alexander Tsiotinis

Preparation & Cooking time: 95'

Serves: 6

Chef Alexander Tsiotinis masterfully combines rabbit with carob and chestnuts to add a Cretan touch to a timeless recipe.

INSTRUCTIONS

Season the rabbit, coat with flour and shake to get rid of the excess. Heat the olive in a wide pot over medium heat and sauté the rabbit for roughly 3-4 minutes until it is brown on all sides. Then place it on a platter. Add the onion, garlic, celeriac, carrots, bay leaves, juniper berries, salt, pepper and the thyme and continue to sauté for another 2-3 minutes until the onions turn transparent.

Add the wine and wait for 2-3 minutes until the alcohol evaporates. Then place the rabbit back in the pot and enough water to almost cover the ingredients. Reduce the heat and slowly cook for about 40 minutes until the rabbit is tender.

Add the chestnuts and the carob honey, stir gently and continue cooking for another 10 minutes until the aromas and tastes blend. Take the pot off the stove and place the rabbit pieces and the vegetables on a platter. If there is enough broth left in the pot, reduce it on a high heat for 3-4 minutes until it thickens. Pour the sauce on to the rabbit and vegetables and serve with white rice.

* Originally published in Gastronomos Magazine, Dec 15 Issue.
INGREDIENTS

  • 1 large rabbit, weighing roughly 1.2-1.4 kilos, cut into 6-8 pieces
  • About 50 gr of all-purpose flour (to coat the rabbit)
  • 1 small celeriac, cleaned and cut into 1-2 cm cubes
  • 2 medium carrots, cleaned and cut into 1-2 cm cubes
  • 1 medium onion, finely chopped
  • 1 garlic clove, crushed
  • 2 tablespoons of chopped fresh thyme or 2 teaspoons of crushed dried thyme
  • 2 bay leaves
  • 1 teaspoon of well-crushed juniper berries (found in spice shops and supermarkets)
  • 500 ml of dry red wine
  • 50 ml of carob honey (syrup made from carob which can be found in specialist Cretan food shops)
  • 20 chestnuts boiled and cleaned. Keep some of them whole for serving. You can purchase the chestnuts ready-boiled and cleaned from supermarkets.  
  • 40 ml olive oil
  • Salt, freshly ground pepper

 


Read More

Athens

City Link Index

Shopping, food and a show followed by a drink? You’ll...


Crete

Olive Oil: The Past, Present and Bright Future of Crete’s Lifeblood

Of all the crops that are part of the great...


Crete

The Cretan Art of Celebration

On Crete, there’s an art to celebrating that’s rooted not...


GASTRONOMY

The Game Changers of Greek Cuisine

Innovative chefs and bold restaurants, dedicated producers and passionate winemakers...


Greece Is Blog Posts

I believe in Greece

BY Greece Is

Every time I see the Parthenon it takes my breath...

read more >

A House in Kritsa

BY Claire Lees Ingham

“It was all a bit spontaneous,” I say, when people...

read more >

Musing on the Greek Legacy in the Shadow of the Acropolis

BY Stella Thomas

How the ancient Greek virtues of wisdom, courage,...

read more >