Friday, 30 December 2016

Rabbit in North African Spices

I bought a couple of rabbit shoulders or better the front legs of rabbits. They are marinated in herbs for a couple of hours. I bought a small container filled with lemons confit in salt as well. Usually I use these for Moroccan Tagines with chicken meat, but since chicken and rabbit are both very lean and white meats, I gave it a try. Saffron and a cinnamon stick gave the sauce a bit of Moroccon taste too.

6 rabbit front legs marinated in herbs and oil
1 red onion
4 cloves of garlic
1 carrot
2 tbsp rapeseed oil
2 tbsp flour
100 g green leek parts
1 red chili
2 bay leaves
1 cinnamon stick
2 pinches of Saffron
1 salt confit lemon Bedi
salt and pepper
1 stalk of rosemary
3 stalks of thyme
some parsley
2 small pots of chicken stock concentrate
150 ml mulled white wine
650 ml water

200 g mange tout
2 spring onions
salt and pepper
In hot oil start the rabbit front legs until they get a little colour. Get some flour in and all the other ingredients, add water and mulled wine and season with salt and pepper.
Bring to a boil, reduce the heat and simmer for 40 minutes.
In a small pot in salted boiling water blanche the snow peas, drain and start with the spring onions in some oil, add the mangetout and season with salt and pepper.

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