Tyrávgoulo Rabbit (Κουνέλι Τυραύγουλο) recipe
Tyraugoulo is a traditional cooking technique, similar to Greek avgolemono (egg & lemon sauce), that uses beaten eggs and local dry cheese to thicken the rabbit sauce. This dish is extremely tasty, special and very filling.
This recipe should be taught in modern cooking schools, to refute those who claim that Greek cuisine has no techniques. So here is the rival of the awe of the avgolemon, the tyravgoulo, unknown even to many modern Santorinians.
Maria Matsantou, restaurant owner “Faros Santorini” in Akrotiri, presents this Recipe to you
“Food is tradition, it’s home, it’s memory,”
“I don’t consider myself a conservative person, but I believe that everything comes from there.”“MARIA”
See other Greek Recipes from Santorini by Maria Matsantou, from Akrotiri
We Cook with the Best Ingredients for the Best Result
Cooking Time:
15′ prep
1 hour and 20′ cook
Total: 1 hour and 35′
Ingredients
Servings: 4
- 1 rabbit, cut into portions
- 120 ml dry white wine
- 3-4 bay leaves
- 3 dried onions, coarsely chopped
- 3 eggs
- 100 g kefalotyri cheese, grated
- 120 ml olive oil
- salt, freshly ground pepper
Method
For the egg-lemon sauce Rabbit recipe, start by heating the olive oil in a deep saucepan over relatively high heat and sauté the rabbit pieces for 6-8 minutes, turning them a few times, until they are well browned all over.
Deglaze with the wine, add the bay leaf and onions and cook until the wine has evaporated and the onions have softened.
Add 600-650 ml of water and let it boil. Season with salt and pepper, lower the heat and cover the saucepan. Simmer the rabbit for about 1 hour, until it is well softened.
In a bowl, beat the eggs until well blended.
Take a portion of the broth from the saucepan, about as much as fits in the soup spoon, and pour it into the eggs, slowly, whisking constantly with the wire whisk, until it is incorporated and we make a smooth sauce.
Add the grated cheese and mix.
Pour the sauce into the pot with the rabbit, shake it to combine the sauce with the remaining juice in the pot and heat a little more, until it starts to steam slightly.
Be careful not to let it boil, however, because the eggs will cook and the sauce will curdle.
Remove from the heat and serve, accompanied by Pilaf or french Fries.
EGGS, RABBIT, CHEESE, MAIN MEAL, GREEK TRADITIONAL DISHES
See the Recipe in Greek
Source: Γαστρονόμος
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