EatSmarter exclusive recipe

Spice-Crusted Rabbit

with Grapes
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Spice-Crusted Rabbit

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

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Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 3 h. 10 min.
Ready in
Calories:
468
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie468 kcal(22 %)
Protein63 g(64 %)
Fat13 g(11 %)
Carbohydrates20 g(13 %)
Sugar added0 g(0 %)
Roughage2.5 g(8 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E3.2 mg(27 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin24 mg(200 %)
Vitamin B₆0.6 mg(43 %)
Folate25 μg(8 %)
Pantothenic acid1.2 mg(20 %)
Biotin5.7 μg(13 %)
Vitamin B₁₂18 μg(600 %)
Vitamin C8 mg(8 %)
Potassium1,026 mg(26 %)
Calcium72 mg(7 %)
Magnesium70 mg(23 %)
Iron6.5 mg(43 %)
Iodine7 μg(4 %)
Zinc2.7 mg(34 %)
Saturated fatty acids3.1 g
Uric acid523 mg
Cholesterol202 mg
Development of this recipe:

Ingredients

for
4
Ingredients
4
Saddle of rabbit (each about 325 grams)
2 teaspoons
2
½ teaspoon
½ teaspoon
3 tablespoons
2 tablespoons
2 stalks
Celery (about 125 grams)
2
2
Carrots (about 200 grams)
¼ cup
cream Sherry (or grape juice)
1 ¼ pints
9 ounces
seedless red grapes
1 ounce
6
red Onions
Preparation

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

Preparation steps

1.
Spice-Crusted Rabbit preparation step 1

Cut each rabbit saddle from the flank and trim the fat. If the kidneys are attached, remove and trim fat. 

2.
Spice-Crusted Rabbit preparation step 2

Cut the flank and legs into small pieces.  Keep the saddle whole.

3.
Spice-Crusted Rabbit preparation step 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.
Spice-Crusted Rabbit preparation step 4

Generously coat the saddle of the rabbit with the spice mixture, cover and let marinate in the refrigerator for 2 hours.

5.
Spice-Crusted Rabbit preparation step 5

Meanwhile, rinse celery and pat dry. Peel carrots and onions. Cut vegetables into 1 cm (approximately 1/2-inch) pieces.

6.
Spice-Crusted Rabbit preparation step 6

Heat half of the remaining oil in a pot and cook small rabbit pieces until lightly browned.

7.
Spice-Crusted Rabbit preparation step 7

Add the vegetables and cook, stirring often, until golden brown, 5-10 minutes.

8.
Spice-Crusted Rabbit preparation step 8

Add reserved 1 teaspoon spice mixture and sauté briefly to allow the flavors to meld. 

9.
Spice-Crusted Rabbit preparation step 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.
Spice-Crusted Rabbit preparation step 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.
Spice-Crusted Rabbit preparation step 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.
Spice-Crusted Rabbit preparation step 12

Remove rabbit from roasting pan. Add red onions to pan and cook, stirring often, until softened, 4-5 minutes.

13.
Spice-Crusted Rabbit preparation step 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.
Spice-Crusted Rabbit preparation step 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.