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EatSmarter exclusive recipe

Spice-Crusted Rabbit

with Grapes

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Spice-Crusted Rabbit
468
calories
Calories

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

0
Print
moderate
Difficulty
1 hr 30 min.
Preparation
ready in 3 h. 10 min.
Ready in
Nutritions
1 serving contains
Fat13 g
Saturated Fat Acids3.1 g
Protein63 g
Roughage2.5 g
Sugar added0 g
Calorie468
Carbohydrates/g20
Bread exchange unit1.5
Cholesterol/mg202
Uric acid/mg523
Vitamin A/mg0
Vitamin D/μg0
Vitamin E/mg3.2
Vitamin B₁/mg0.1
Vitamin B₂/mg0.1
Niacin/mg24
Vitamin B₆/mg0.6
Folate/μg25
Pantothenic acid/mg1.2
Biotin/μg5.7
Vitamin B₁₂/μg18
Vitamin C/mg8
Potassium/mg1,026
Calcium/mg72
Magnesium/mg70
Iron/mg6.5
Iodine/μg7
Zinc/mg2.7
Recipe development: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
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
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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

Step 1/14
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. 

Step 2/14
Spice-Crusted Rabbit preparation step 2

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

Step 3/14
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.

Step 4/14
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.

Step 5/14
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.

Step 6/14
Spice-Crusted Rabbit preparation step 6

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

Step 7/14
Spice-Crusted Rabbit preparation step 7

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

Step 8/14
Spice-Crusted Rabbit preparation step 8

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

Step 9/14
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.

Step 10/14
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.

Step 11/14
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.

Step 12/14
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.

Step 13/14
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.

Step 14/14
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.

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