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 in the oven. You already know that cocottes can withstand any type of heat source, so we can start cooking on induction and finish in the oven without any problem.

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

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

Le Creuset low roasting pan , Bérard lemon press and Le Creuset ceramic deep plate


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



  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 marinate in the fridge for a couple of hours.
  2. After the time has elapsed, pour a splash of olive oil into a cocotte (I used the low roasting pan type , but you can use a traditional round cocotte ) and brown the rabbit pieces over medium-low heat. In this way, we will prevent the spices from burning.
  3. When the rabbit is golden, add the green and red peppers and the chopped onion and the grated tomato. Water the whole set with the cognac and the bird broth. Add the dried plums and a pinch of salt. Turn around a couple of times and bake at 200º, heat up and down, without the lid for 45 minutes.

Round Le Creuset Cocotte , Bérard lemon press and Le Creuset ceramic deep plate

Author of the recipe: Miguel Ángel of Green Peppers


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.

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