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.