|Saturated Fat Acids||3.1 g|
|Sugar added||0 g|
|Bread exchange unit||1.5|
Cut each rabbit saddle from the flank and trim the fat. If the kidneys are attached, remove and trim fat.
Cut the flank and legs into small pieces. Keep the saddle whole.
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.
Generously coat the saddle of the rabbit with the spice mixture, cover and let marinate in the refrigerator for 2 hours.
Meanwhile, rinse celery and pat dry. Peel carrots and onions. Cut vegetables into 1 cm (approximately 1/2-inch) pieces.
Heat half of the remaining oil in a pot and cook small rabbit pieces until lightly browned.
Add the vegetables and cook, stirring often, until golden brown, 5-10 minutes.
Add reserved 1 teaspoon spice mixture and sauté briefly to allow the flavors to meld.
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.
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.
Heat the remaining oil in a roasting pan and cook the rabbit saddles until golden brown all over, about 3 minutes per side.
Remove rabbit from roasting pan. Add red onions to pan and cook, stirring often, until softened, 4-5 minutes.
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.
Tip: If the rabbit kidneys were attached, fry them briefly in butter until browned, 4-5 minutes, then add to roasting pan before serving.