Meat

Meat

By
Rebecca Seal
Contains
14 recipes
Published by
Hardie Grant Books
ISBN
9781742707693
Photographer
Steven Joyce

Many people expect Greek island cooking to be all about fish, but meat is very important, especially to people living in the often mountainous and remote interiors of islands like Crete and Rhodes, where goats and sheep roam freely. Game has been hunted here for thousands of years, and family recipes using rabbits, wild birds and venison are passed down through the generations. Meat is often slow cooked, sometimes in wood ovens as they cool overnight, like lamb with chickpeas, or it may be stewed with onions, like rabbit stifado.

Featured Recipes in this Chapter

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