Moroccan Braised Rabbit Recipe

Serving size

4+

Time to make

3-4 hours

Ingredients

3 cottontails, 1-2 jackrabbits, or several squirrels

1 small onion, chopped

3-4 carrots, chopped

4 cloves of garlic, smashed or minced

2 cups tomato sauce

3 cups poultry/blonde stock

12 dried figs, cut in half (substitute with dried apricots or dates)

1 cinnamon stick

2 tbsp. Ras El Hanout

Salt and pepper

Oil/ghee for cooking

Cous cous or flatbread to serve

Optional Garnish: mint or cilantro preserved lemons

Also works with

squirrel, game birds

How to make it

1
  1. Break down the rabbits or squirrels so that you have four bone-in pieces (4 legs and loin.) Pat the meat very dry and just before cooking, season with salt and pepper. Heat a large dutch oven to high heat. Add a tbsp. of cooking oil or ghee. Once hot, brown the rabbit on each side, working in batches. Remove and set aside. 
  2. Reduce heat to medium-high, add another tablespoon of oil, and pour in the chopped onions. Sauté the onions until soft and translucent, add the carrots and garlic. Cook for an additional minute and deglaze the pan with stock, scraping up fond at the bottom. Pour in the tomato sauce and add the dried figs, cinnamon stick and Ras El Hanout. Stir to mix and bring to a gentle simmer. 
  3. Return the rabbit quarters back to the pot, reduce the heat to the lowest setting, and place lid on top. Cook for about 3-4 hours total, maybe longer if using jackrabbit. During the last hour of cooking, remove the lid and allow the sauce to reduce and thicken. On the alternative, add more stock if necessary.

Serving size

4+

Time to make

3-4 hours

Ingredients

3 cottontails, 1-2 jackrabbits, or several squirrels

1 small onion, chopped

3-4 carrots, chopped

4 cloves of garlic, smashed or minced

2 cups tomato sauce

3 cups poultry/blonde stock

12 dried figs, cut in half (substitute with dried apricots or dates)

1 cinnamon stick

2 tbsp. Ras El Hanout

Salt and pepper

Oil/ghee for cooking

Cous cous or flatbread to serve

Optional Garnish: mint or cilantro preserved lemons

Also works with

squirrel, game birds