Juicy, flavorful, tender and rich dish with a pleasant aroma. You can adjust the amount of spices and type according to your own taste. Add a little curry and allspice as well. Also it’s better to use a dry thyme. Cooking time in a tagine took me about an hour and a half.
Rabbit Tajine Recipe
By November 15, 2012Published:
- Yield: 4-6 Servings
Juicy, flavorful, tender and rich dish with a pleasant aroma. You can adjust the amount of spices and type according to your own …
- 1 rabbit
- 3-4 cloves of garlic
- 1 onion
- bunch of lemon thyme
- couple pinches of paprika
- 1 tbsp white wine
- 1 tbsp chicken broth (or beef)
- salt, pepper
- couple pinches of cumin
- pinch of cayenne pepper
- pinch of ginger powder
- olive oil
- Cut the rabbit into 6 pieces and marinate in white wine, about 1-3 hours.
- Finely chop the onion and garlic. Heat the olive oil in a tagine, fry the onions in it with garlic, add spices, thyme, stir and top with slices of rabbit. Fry it on both sides, pour half of the wines, which you marinate the rabbit, hot broth, cover and simmer the meat on low heat, about 1.5-2 hours.
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Tags: Autumn Food, dinner, rabbit, stewed, tajine, Winter Food