Stuffed Rabbit with Myzithra Cheese

If cooked correctly rabbit has very fine and juicy meat, and offers a mild but delicate taste.  Try this stuffed rabbit recipe, for a winter or autumn dinner, accompanied by wild rice and dried fruits.

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1 medium-size rabbit (about 1 1/2 kilos or 3 pounds)

For the marinade
2 cups dry red wine
1/4 cup olive oil
1 tbsp dried oregano
1 tsp cracked peppercorns

For cooking the rabbit
2 to 3 tbsp extra-virgin olive oil
salt to taste
1 tbsp dried oregano or thyme
1/2 tsp freshly ground black pepper

For the filling
2 cups soft Greek myzithra 
2 tsp dried thyme
salt and freshly ground black pepper to taste


 1. Wash the animal very well, inside and out. Place in a bowl or a low glass dish, and toss with all the ingredients for the marinade. Cover and refrigerate overnight, turning occasionally in the marinade.

Preheat the oven to 190°C / 375°F.

2. {The next day,} remove the rabbit from the marinade and pat dry. 

3. Combine the myzithra and herbs, mashing together with a fork.

4. Stuff the rabbit's cavity with the cheese, and using strong thread and a thick needle, sew closed.

5. Rub the outside of the rabbit with the olive oil, salt, pepper, and thyme.

6. Place on an oiled rack in a shallow baking pan and pour in the marinade plus one cup of water.

7. Place in the oven, lower the heat to 180°C / 350°F, and bake the rabbit for about two hours or until tender, turning once and basting with pan juices every 15 minutes or so.

8. Remove, cool slightly and serve.

* If the meat has not acquired a nice golden color, turn up the grill  to max for the last minutes.


Remove the giblets from the rabbit as they may still be attached to the rabbit. If they are, just cut them out carefully. Use in another recipe.
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