Rabbit is one of my favorite meats, especially when we have barbecues at home. It's a white meat, low in fat and I find it very flavorful, especially if we help it with aromatics like rosemary and thyme. I also enjoy preparing it garlic-style, with rice or like today, with this Moorish rabbit that almost cooks itself since I finished the cooking in the oven. You know that cocottes can withstand any heat source, so we can start cooking on induction and finish in the oven without a problem.
I prepared the Moorish rabbit with the spices you see below, but you can use whichever you like best. In the end it's about giving the rabbit meat an extra boost of flavor, since it is very neutral and will accept any spice we use.
As for the accompaniment for this dish, you can serve it with couscous, quinoa, rice or a salad. Either way it will turn out well and you'll enjoy it.
Le Creuset low cocotte (rustidera style), Bérard lemon squeezer and Le Creuset ceramic deep plate
Ingredients
- 1 rabbit cut into eighths
- 2 Italian green peppers
- 1 red pepper
- 1 onion
- 3 pear tomatoes
- 20cl cognac
- 250ml chicken stock
- A handful of dried plums
- 1 tsp. ground cumin
- 1 tsp. sweet pimentón de la Vera
- 1 tsp. hot pimentón de la Vera
- 1 tsp. turmeric
- 2 crushed cloves
- 1 tsp. ground black pepper
- 1 tsp. garlic powder
- 1 tsp. ground ginger
- Juice of 1 lemon
- Salt
- Olive oil
Preparation
- Mix all the spices. Put the cut rabbit in a large bowl, salt it and sprinkle the spices over it. Also add a splash of olive oil and the juice of 1 lemon. Mix well and let marinate in the fridge for a couple of hours.
- After the time has passed, pour a splash of olive oil into a casserole (I used the low rustidera-style cocotte, but you can use a round casserole traditional) and brown the rabbit pieces over medium-low heat. This way, we'll avoid burning the spices.
- When the rabbit is golden, add the chopped green and red pepper and onion, and the grated tomato. Pour the brandy and the chicken stock over the whole Set. Add the dried prunes and a pinch of salt. Stir a couple of times and bake at 200º, top and bottom heat, without the lid for 45 minutes.
Le Creuset round cocotte, Bérard lemon squeezer and Le Creuset ceramic deep plate
Comments
Lourdes said:
Estupenda receta. Lo hice ayer tarde para comer hoy que iba a estar toda la mañana fuera. Nos ha gustado mucho. Es muy sabroso. No cambie ninguna de las especias. Es probable que la próxima vez cambie alguna por Ras el hanout.
Ana María said:
Pues me ha encantado. Otra manera de cocinar el conejo. Cuando se lo haga a mi padre va a alucinar. Muy fácil.