Rabbit Tagine with Pears and Sultanas
Added by kye in france | Wed 24 Feb 2010 @ 10:51
With more proteins than most meats, rabbit is especially good for children and teenagers.
Rabbit meat is also rich in vitamines B, PP, and E, which makes it great for anyone who does a lot of sport, or who wants to build muscle. Protein is also good for the nervous system and protects cells from ageing.
Lean and tender, rabbit meat is very easily digested.
rabbit, cleaned and jointed
1 pinch saffron
1 small/medium onion, finely diced
3 cloves garlic, minced
1 level teaspoon freshly ground cumin
1 level teaspoon freshly ground coriander seed
3 level teaspoons freshly ground cinnamon
2 cubic inches ginger root, grated coarsley
enough chicken stock to cover the rabbit in the tagine
handful of chopped coriander leaves
1 tablespoon runny honey
half a handful sultanas
2 pears, cored and cut into 6 or 8 slices, depending on size
couscous to serve
Wash the rabbit joints and pat dry
Get a large saucepan really hot and then use it to brown the rabbit joints one, or two, at a time. Set the rabbit aside
Turn the heat on the pan to very low. Add a splash of olive oil and the onions, garlic, ginger and spices.
Allow to sweat gently for 5-10 minutes until the onion is soft.
Add the stock, honey, saffron, sultanas and coriander leaf. Stir well, turn up the heat slightly and allow the mixture to bubble gently for a couple of minutes.
Taste the sauce and adjust spicing.
Turn out into the tagine.
Add the rabbit to the stagine and arrange so the rabbit is covered (or as close as you can manage) completely by the sauce.
Simmer for 2-3 hours, until the rabbit is tender (i closed the tagine to sweat it in the oven)
Strain the liquid off into another saucepan. Boil vigourously (well, as vigorously as you can without it spitting) until reduced by half. Add the pears and the remaining sultanas and boil gently until the pears are soft.
Taste and adjust seasoning.
Serve the rabbit joints with the sauce, pears and some couscous with almonds and/or vegetables.