Stuffed Hare or Rabbit Braised in Wine

In the mountainous region of Epirus, where this recipe comes from, game is fairly common, especially in the fall and early winter.

Stuffing the hare with olives brings us back to an earlier style of cooking, since today olives are quite uncommon in Greek dishes. It’s particularly odd to find olives in a recipe from a region that never produced them. I think they were added to make the dish more precious and exotic, much like we add chestnuts to the festive stuffing of turkey or chic