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Rabbit with Nutmeg and Almonds in Red Cider Vinegar or Red Sweet Wine

Cuisine: Greek
Region: Peloponnesus

A Greek traditional cuisine classic, cooked in a pot, skillet or casserole. Substituting red wine with red cider vinegar makes it Halal.

Serves 4 – 6
Cooking time: 30 – 40 minutes
You will need: a skillet
Requires marinating
Contains nuts


  • 1 +1/2 Kg (@3 Lbs) of rabbit
  • 3/4 glass (cup) olive oil
  • 1 cup red cider vinegar (red apple cider or red wine vinegar) or 1 glass (cup) sweet red wine
  • 2 Tbsp crushed almonds
  • 2 laurel (bay) leaves
  • 1 pinch of nutmeg
  • 1 pinch of cinnamon
  • 1 + 1/2 glasses (cups) of hot water
  • Salt and pepper


  1. Cut the meat in portions, put it in a container, add the vinegar and let it marinate for 12 hrs in the fridge.
  2. Crush the almonds with a pestle (don’t turn them to powder – this won’t help).
  3. After that, strain the vinegar, add the olive in a skillet, pot or casserole and saute the meat until its brown.
  4. Put it out with the sweet red wine.
  5. Add the cinnamon, the laurels, the nutmeg the almonds, salt and pepper.
  6. Add the hot water.
  7. Simmer in medium fire until the gravy has no water in it. (It should take approx. 30-40 minutes.)


French fries or boiled & broiled potatoes. (We prefer boiled & broiled potatoes. 🙂

Notes on Rabbit with Nutmeg and Almonds in Red Cider Vinegar or Red Sweet Wine

  • The recipe can be safely scaled by 50%.
  • The key ingredients in this recipe are the almonds, the nutmeg and the cinnamon.
  • Use a glass bowl for marinating because vinegar’s acidic properties may blotch metal or plastic bowls.


The recipe contains almonds, so, please don’t try this if you or somebody else around you are allergic to nuts.

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