Spiced Rabbit Tagine

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Spiced Rabbit Tagine

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.

Spiced Rabbit Tagine

 

Spiced Rabbit Tagine

Rabbit is a beautifully lean and sustainable meat and this North African style spiced rabbit tagine is simple quick and wonderfully exotic.

Like this recipe? Then you should definitely check out this one!  Winter Vegetable Minestrone Soup
Cuisine North African
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2
Author Brian Jones

Ingredients

  • 1 Whole Farmed Rabbit. Jointed ask your butcher to do this as it is much more difficult than a chicken.
  • 2 Tbsp Sumac.
  • 2 Tbsp Olive Oil.
  • 1 Cinnamon Stick.
  • 1 Large Onion. Cut in half and then in to half moons about 175g.
  • 1 Small Red Pepper. Cut into 5mm strips.
  • 2 Garlic Cloves. Sliced.
  • 100 g Dried Apricots. Cut in half.
  • 50 g Blanched Almonds.
  • 1 Tbsp Harissa Paste. You can make it to your own recipe or buy store bought.
  • 1 Tsp Ground Cumin.
  • 1 Tsp Honey.
  • 100 g Cous Cous.
  • 125 ml Chicken Stock.
  • 20 g Butter. Diced into 5mm dice.

Instructions

  1. Preheat your oven to 180° C.
  2. Mix a tablespoon of the olive oil with the sumac and massage into the rabbit and set aside.
  3. Add 1 tablespoon of olive oil to a frying pan with a lid that is oven proof and heat over a medium high heat, then add the onion and cinnamon stick and cook for 5 minutes.
  4. Then add the garlic and red pepper and cook for a further 5 minutes.
  5. Stir in the cumin, Harissa paste and honey before adding the almonds and apricots along with 1/4 tsp salt and 50ml water, stir and place the jointed rabbit pieces on top.
  6. Then add the lid to the pan and place in the oven for 25 minutes, the idea is to steam the rabbit so make sure it is a tightly fitted lid.
  7. Pour the boiling chicken stock over the cous cous and allow to sit for 10 minutes.
  8. After the rabbit has been cooking for 15 minutes fork through the cous cous and dot with the butter, then cover with a lid and then place in the oven with the rabbit for the final 10 minutes of cooking.
  9. When ready to serve, take a quarter of the vegetable mix and stir through the cous cous, then plate with the remainder of the vegetables and the rabbit.

Recipe Notes

The cooking time will vary depending on your rabbit but the internal temperature when checked with an instant read thermometer should be 67°C when you remove it from the oven and should be rested until the temperature reaches 71°C.

Like this recipe? Then you should definitely check out this one!  Balsamic and Honey Glazed Duck Breast
Spiced Rabbit Tagine
Spiced Rabbit Tagine: Rabbit is a beautifully lean and sustainable meat and this North African style spiced rabbit tagine is simple quick and wonderfully exotic.

(Visited 244 times, 14 visits today)
Go On, Share It! You know you want to 😉
Share on Facebook20Tweet about this on TwitterPin on Pinterest499Share on Yummly92Share on StumbleUpon1Share on Google+3Share on LinkedInShare on RedditEmail this to someone
2017-02-26T09:49:26+00:00

14 Comments

  1. Just Jo November 29, 2016 at 7:38 am - Reply

    Nooooo! You bunny boiler Brian! How could you eat a little, defenseless Miffy bunny lol. If I put aside my horror, I will say this does look extremely tasty (though it pains my bunny loving bones to say it lol).

    • Brian Jones November 29, 2016 at 8:09 am - Reply

      More like bunny broiler 😉 I love bunnies too they taste great, but they have stole my entire brussel sprout crop this year so in the pot they go 😀

  2. Emily November 29, 2016 at 10:54 am - Reply

    This sounds incredible! It’s packed full of so many warming and delicious spices, I miss food like this!

    • Brian Jones November 30, 2016 at 8:30 am - Reply

      Thanks Emily, it is definitely a warming winter dish.

  3. Sabrina | The Tomato Tart November 29, 2016 at 11:15 am - Reply

    Looks delicious and love the spices combination. This is a comfort food, must try.

  4. Elissa November 29, 2016 at 11:38 am - Reply

    About 10 years ago we set ourselves a small challenge to cook with meats we hadn’t tried before, including rabbit. The rabbit pie we made was really tasty, but for whatever reason we haven’t cooked with rabbit since! You’re right that it seems to have fallen out of favour. Love the sound of this recipe with all those spices.

    • Brian Jones November 30, 2016 at 8:32 am - Reply

      I rarely cooked with meats out of the norm when I lived in the UK although always loved the least popular cuts, however they are much more available over here and really do offer something new to the dinner table.

  5. Sarah November 29, 2016 at 11:40 am - Reply

    I’ve never made a Tagine recipe before…always thought it was intimidating and just not realistic for me to do, but yours looks delicious and easy enough to make. Perfect! 🙂

    • Brian Jones November 30, 2016 at 8:33 am - Reply

      You should defiinitely give it a go, you don’t even need a tagine 🙂 It is nothing more than a regional name for a type of stew, naturally the flavours are a little different but in essence lovely one put wonders of deliciousness and most importantly really simple.

  6. GiGi Eats November 30, 2016 at 4:59 am - Reply

    WOW! That looks insanely tasty!!! I can’t even remember the last time I had rabbit either. I gotta find one and make this!

    • Brian Jones November 30, 2016 at 8:36 am - Reply

      Thanks Gigi, good luck with the rabbit hunting 🙂

  7. Cyril allen April 19, 2017 at 5:31 am - Reply

    A Tagline is not a regional dish, rather it is the name of the pot it is cooked in

    • Brian Jones April 19, 2017 at 8:06 am - Reply

      It is indeed, however the both the pot and flavours are very specific to a region making both notions correct, my cooking method aims to produce a similar ‘steamed’ approach to the food despite not using a tagine.

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