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FREE SHIPPING ON ALL ORDERS OVER $100: USE CODE FREESHIP
*Excluding HI & AK (Limit one coupon per order & can not be applied to subscription orders)
For the Marinade (prepare 1 day in advance):
2 rabbits, cut into 8–10 portions
6 garlic cloves, finely chopped
1½ tbsp fresh or dried oregano
1 tbsp coarse salt
Freshly ground black pepper (to taste; generous amount recommended)
125 ml red wine vinegar
125 ml DEVOO olive oil
1 tbsp Dijon mustard
220 g stoned dried plums
120 g dried figs, halved
200 g dried apricots
120 g stoned green olives
160 ml capers
1 bay leaf
1 sprig fresh rosemary
125 ml sweet Samian wine
For Roasting:
2–3 tbsp brown sugar
250 ml additional sweet Samian wine
Fresh oregano sprigs, for garnish
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$7.00
Day Before – Marinate the Rabbit:
In a large bowl, combine garlic, oregano, salt, pepper, vinegar, olive oil, mustard, dried fruits, olives, capers, bay leaf, rosemary, and 125 ml of wine.
Add rabbit pieces to the marinade, turning to coat well. Cover and refrigerate overnight.
Day Of – Roast the Rabbit:
Preheat oven to 200°C (390°F).
Arrange the rabbit pieces in a single layer in a large baking dish. Pour over all of the marinade.
Sprinkle brown sugar over the top and pour in the remaining 250 ml of wine.
Roast for 45 minutes to 1 hour, basting frequently with the pan juices.
Taste and adjust seasoning with additional salt or pepper if needed.
Garnish with fresh oregano sprigs and serve warm, ideally with crusty bread or roasted potatoes.
Kali Orexi! (Bon appétit!)
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High polyphenols & low acidity for bold, healthy flavor.
$25.00 — or subscribe and save up to 15%
Infused with zesty lemon and herbs for a fresh, aromatic finish.
$14.00 — or subscribe and save up to 15%
Zesty Greek olives seasoned with lemon, peppers, and herbs.
$30.00 — or subscribe and save up to 15%
Ideal for drizzling over salads, cheeses, or grilled meats.
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