Rabbit tajine with lemon

Rabbit 490
Rabbit tajine with lemon
  • Serves: 0 People
  • Prep Time: 10 min
  • Cooking: 40 min
  • Difficulty: medium
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Rabbit tajine with lemon

Ingredients

Directions

  1. ### Preparation ###
  2. Mince onions, mash garlic, chop parsley and coriander.
  3. In a large Dutch oven, melt the butter and brown the rabbit pieces.
  4. As soon as they are golden brown, add the onions and brown them.
  5. Reserve the liver. Add ginger, cumin, cinnamon, saffron and crushed garlic and 1 cup and 1/4 cup of chicken stock. Salt.
  6. Mix well and cook over medium heat for 30 minutes.
  7. If necessary, add another 20cl of chicken stock while cooking.
  8. Add the juice of half a lemon, parsley and coriander.
  9. Add the liver and cook for about 10 minutes. Serve hot with couscous.

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  • Serves: 0 People
  • Prep Time: 30 min
  • Cooking: 10 min
  • Difficulty: medium

Andouillette with white wine and mustard sauce

Ingredients

Directions

  1. ### Preparation ###
  2. Peel and chop the onion and shallots.
  3. Lightly brown the chopped onion and shallot in a little olive oil. Add the andouillettes and fry them.
  4. When golden brown, add the white wine and bring to a boil. Reduce the fire.
  5. In a bowl, mix the crème fraîche and the old-fashioned mustard and add the mixture to andouillettes.
  6. Cook for 5 minutes. ### Wine pairing ###
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