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Rabbit cooked in Lemon Juice with Thyme or Oregano


1 rabbit, about 1.200 gr.
1 water glass oil
1 big onion, finely chopped
1 glass of white wine
the juice of three medium-sized lemons
1 tbsp. thyme or 1 tsp. oregano
salt, pepper


(6 serves)



Wash the rabbit well and cut it into portions. Put the oil in a saucepan and when it starts to sizzle add the rabbit and slightly brown it on both sides. Add a glass of white wine and cook until it browns properly. Then add the finely chopped onion, salt, pepper, thyme or oregano, the lemon juice and a glass of water and simmer for 40 minutes at normal heat. If the food’s water has evaporated during cooking, you can add some more.


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