Rabbit definitely fell out of favour as a source of protein but once up on time it was really very popular and I am on a bit of ‘wild’ meat push at the moment and if this site does anything it is represent what I eat. This spiced rabbit tagine is one of my favourite ways to cook with farmed rabbit, which is much more subtle and a little more tender than wild rabbit, so you can cook it a little quicker but you do have to be careful as over cooked rabbit is good to now one. This rabbit tagine offers the perfect gentle way of cooking the meat, it almost is pretty much steamed in the juices from the peppers, onions and harissa, not only cooking it gently but also imparting a lovely flavour into the rabbit.
Of course I am aware that rabbit may not be the easiest of meats t get your hands on but it is definitely worth it and I love the idea of introducing people to something new, just like my recent venison stew or wild boar stew this recipe is all about planting a seed. If just one person of the many thousands that reads my recipes picks up on one of these ideas and says, ‘why not, I’ll give it a try’ I will be a real happy bunny… See what I did there 😉 These meats are sustainable, and fabulously tasty and as far as I am concerned they should be demystified, they are no more difficult to cook than beef, pork, chicken or lamb. My rabbit tagine has been developed with farmed rabbit in mind, wild rabbit is a much more gamey that farmed rabbit and can have a tendency to dry out really easily, I would definitely not use wild rabbit for this dish so go visit your butcher and order yourself a farmed rabbit and put something new in your belly.