Rabbit Mrouzia

Portions:2
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Ingredients

  • 1 medium-sized rabbit cleaned and cut into joints
  • 2 teaspoons ras el hanout
  • 125 g butter cut into small pieces
  • 2 onions grated
  • 150 g blanched almonds
  • 150 g sultanas
  • 2 tablespoons honey
  • sea salt and black pepper
  • scant teaspoon ground cinnamon for dusting

Instructions

  • Place the rabbit in the base of a tagine or a large, heavy-based saucepan.
  • Rub the ras el hanout over the rabbit.
  • Add the butter, grated onions and almonds and pour in enough water to cover the rabbit.
  • Bring to the boil, then reduce the heat, cover and cook gently for 40 minutes.
  • Using a slotted spoon, remove the rabbit pieces and set aside on a plate.
  • Stir the sultanas and honey into the cooking liquid, season with salt and pepper and cook over a high heat for 10 minutes to reduce and thicken the sauce.
  • Return the rabbit pieces to the tagine or saucepan, stir to coat well and cook over a medium heat for about 10 minutes until heated through.
  • Dust with the cinnamon and serve with couscous, if liked.

Notes / Tips / Wine Advice:

For hare mrouzia,

replace the rabbit with 1 cleaned and jointed hare and cook as for Rabbit mrouzia, allowing an extra 15–20 minutes cooking time before adding the sultanas and honey, together with a small bunch of finely chopped sage leaves.
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Course Wild
Cuisine Arabic / Moroccan