Moorish rabbit

Rabbit is one of my favorite meats, especially when we barbecue at home. It is a white meat, low in fat and that I find very tasty, especially if we help it with aromatics such as rosemary and thyme. I also enjoy preparing it with garlic, with rice or like today, with this Moorish rabbit that almost cooks itself and I have finished cooking it in the oven. You already know that cocottes withstand any type of heat source, so we can start cooking on induction and finish in the oven without problem.

I have prepared the Moorish rabbit with the spices you see below, but you can use the ones you like the most. In the end it is about giving extra flavor to the rabbit meat, which is very neutral and will accept any spices we use.

As for the accompaniment to this dish, you can serve it with couscous, quinoa, rice or a salad. Either way it's going to be good and you're going to enjoy it.

Le Creuset low roaster type cocotte , Bérard lemon presser and Le Creuset ceramic deep plate

Ingredients

• 1 rabbit cut into eighths
• 2 green Italian peppers
• 1 red pepper
• 1 onion
• 3 pear tomatoes
• 20cl of cognac
• 250ml poultry broth
• A handful of dried plums
• 1 tsp. ground cumin
• 1 tsp. sweet paprika from La Vera
• 1 tsp. spicy paprika from La Vera
• 1 tsp. turmeric
• 2 crushed cloves
• 1 tsp. ground black pepper
• 1 tsp. garlic powder
• 1 tsp. ginger powder
• The juice of 1 lemon
• Salt
• Olive oil

Elaboration

1. Mix all the spices. Put the chopped rabbit in a large bowl , salt it and spread the spices over it. Also add a splash of olive oil and the juice of 1 lemon . Mix well and let it marinate in the refrigerator for a couple of hours.
2. After time, pour a splash of olive oil into a cocotte (I used the low roaster type , but you can use a traditional round cocotte ) and brown the rabbit pieces over medium-low heat. This way, we will prevent the spices from burning.
3. When the rabbit is golden, add the chopped green and red pepper and onion and the grated tomato. Water the whole thing with the cognac and the poultry broth. Add the dried plums and a pinch of salt. Turn a couple of times and bake at 200º, heat up and down, without the lid for 45 minutes.

Le Creuset round cocotte , Bérard lemon presser and Le Creuset ceramic deep plate