Moroccan Rabbit Hot Pot

by Sarah Main Course, RecipesComments: 29

hot potI tasted my first rabbit hot pot recipe at a Moroccan restaurant in Los Angeles when I was 19 and on a cross country trip with my brother helping him with a West to East Coast move.

Moroccan restaurants are a real cultural experience because you sit on the floor on cushions and eat with your hands. The rabbit hot pot was delicious but for some unknown reason, I’ve not eaten it since. It’s not surprising then that this rabbit recipe for Moroccan Hot Pot in Arabella Forge’s new book Frugavore caught my eye.  In Australia, where Arabella lives, rabbits are considered a nuisance – a non-native species that damages the natural environment and represent a major threat to flora and fauna alike.

Killing rabbits in Australia is considered a public service, and Arabella writes in Frugavore that “you can often spot young kids selling rabbits for next to nothing by the side of the road in rural areas.”

I recently noticed that my local butcher carries rabbit, so I really must learn to cook it using Arabella’s excellent rabbit hot pot recipe. If any of you are experts at cooking rabbit, please share your thoughts and tips in the comments section!

Moroccan Rabbit Hot Pot

Preparation time: 10 minutes; Marinading time: 6 hours; Cooking time: 30 minutes

Serves 6

Ingredients

2 fresh rabbits

3/4 TBL olive oil (where to find authentic 100% olive oil)

8 large ripe tomatoes or 2 cans diced tomatoes

Rind of 1 small lemon cut into strips

1/2 cup sherry or white wine

2 cups homemade chicken stock (where to find authentic chicken stock)

A few sprigs of thyme

1 red onion, finely sliced

1 bunch fresh coriander or parsley, finely chopped

2 tsp black peppercorns

1 1/2 tsp cinnamon

1 tsp ground ginger

2 cloves garlic, crushed

1 tsp sea salt

Instructions

Ask your butcher to cut the rabbit into joints at the shoulder and hip.

Combine the peppercorns, garlic, salt, cinnamon, ginger and olive oil.

Rub the mixture over the meat, cover and refrigerate for 6-24 hours.

Preheat the oven to 350F/177C.

In a frying pan over medium heat, fry the rabbit for a minute or so on each side until it seals. Put the meat, tomatoes, lemon rind, sherry, stock, thyme, and onion in a heavy pot with a tight fitting lid.   Ideally, the ingredients should take up 3/4 of the space in the pot. Check that there is enough liquid to just cover the meat. Put the hot pot in the oven and cook for 30 minutes or until the meat is soft.

Do not overcook hot pot as rabbit becomes dry and leathery if cooked too long.

Remove the hot pot from the oven and season the stew to taste.  To thicken the sauce, remove the meat from the pot and simmer the pot on the stovetop uncovered for 5-10 minutes. Finely chop the coriander or parsley and stir into the sauce. Serve each piece of meat with a generous helping of sauce. *

To check out another recipe from Frugavore (you really need to read this book!), click here.

Refrigerate any hot pot leftovers.

Sarah, The Healthy Home Economist

Picture Credit

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