Moroccan Rabbit with Raisins - Serves 6-8

Source: Prue Coats

Ingredients

2 young rabbits cut into joints
4oz (125g) butter
1 good pinch ground ginger and paprika
1 pinch ground nutmeg
3 crushed cardamom seeds
1lb (500g) chopped onion
2 garlic cloves, peeled
1 pinch saffron
Salt and ground black pepper
Water
1lb (500g) stoned raisins
1 tablespoon (15ml) honey
1 good pinch ground cinnamon
Cornflour mixed with a little water (optional)
4oz (125g) flaked almonds, fried until golden

Method

Place the rabbit pieces in a casserole with everything except the honey, cinnamon, raisins and almonds. Cover with water and bring gently to the boil and then simmer for 1 hour. Add the raisins and continue cooking for 30 minutes. Now add the honey and cinnamon. After 5 minutes remove from the stove, arrange the rabbit pieces on a dish and cover with the raisins. If the sauce seems too thin, reduce it by fast boiling and thicken it with a little cornflower mixed with some water. Pour over the sauce and sprinkle with the almonds.

Serve with rice.

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