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Spice-Crusted Rabbit

with Grapes

Spice-Crusted Rabbit - Spice-Crusted Rabbit - Fine cuisine Arabic style - the effort is guaranteed to be worth it
468 kcal
Spice-Crusted Rabbit - Fine cuisine Arabic style - the effort is guaranteed to be worth it

(0)

Difficulty:moderate
Preparation:90 min
Ready in:190 min
Low-sugar
low-carb
Low-fat
Vitamin-rich
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
468
23%
Protein
63 g
126%
Fat
13 g
16%
Added Sugar
0 g
0%
Carbohydrates
20 g
8%
Roughage
3 g
-
Saturates
3 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

4Saddle of rabbit (each about 325 grams)
2 teaspoonsCoriander seeds
2whole Allspice berries
½ teaspoonsanise seeds
½ teaspoonsCumin seeds
Salt
3 tablespoonsOlive oil
2 tablespoonsTomato paste
2 stalksCelery (about 125 grams)
2Onion
2Carrots (about 200 grams)
¼ cupscream Sherry (or grape juice)
1 ¼ pintsChicken broth
9 ouncesseedless red grapes
1 ounceGolden raisins
2Onion

Kitchen Utensils

1 Pot, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Fine-mesh sieve, 1 Mortar, 1 Roasting pan, 1 Oven rack, 1 Brush, 1 Plate, 1 Peeler

Directions

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1 Cut each rabbit saddle from the flank and trim the fat. If the kidneys are attached, remove and trim fat. 
2 Cut the flank and legs into small pieces.  Keep the saddle whole.
3 In a mortar, crush the spices with a generous pinch of salt. Add a little olive oil and 1 tablespoon tomato paste and mix until well combined. Set aside 1 teaspoon of the mixture for the sauce.
4 Generously coat the saddle of the rabbit with the spice mixture, cover and let marinate in the refrigerator for 2 hours.
5 Meanwhile, rinse celery and pat dry. Peel carrots and onions. Cut vegetables into 1 cm (approximately 1/2-inch) pieces.
6 Heat half of the remaining oil in a pot and cook small rabbit pieces until lightly browned.
7 Add the vegetables and cook, stirring often, until golden brown, 5-10 minutes.
8 Add reserved 1 teaspoon spice mixture and sauté briefly to allow the flavors to meld. 
9 Stir in the sherry and broth. Bring to a boil. Cook over medium heat for 40 minutes, then pass through a fine sieve and set aside.
10 Rinse grapes and drain. Soak raisins in a bowl with a little warm water. Peel red onions and slice 5 mm (approximately 1/4 inch) thick.
11 Heat the remaining oil in a roasting pan and cook the rabbit saddles until golden brown all over, about 3 minutes per side.
12 Remove rabbit from roasting pan. Add red onions to pan and cook, stirring often, until softened, 4-5 minutes.
13 Add reserved sauce to pan and bring to a boil. Drain the raisins and add to pan. Return rabbit saddles to pan and roast on middle rack of preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) for 10 minutes. Add grapes and cook until softened and rabbit is cooked through, about 10 minutes more. Season with salt and pepper and serve immediately.
14 Tip: If the rabbit kidneys were attached, fry them briefly in butter until browned, 4-5 minutes, then add to roasting pan before serving.
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