Rabbit in Spicy Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 rabbit, ready to cook, cut into portions
- Salt and pepper, freshly ground
- 3 tablespoon flour
- 4 tablespoon olive oil
- 1 large onion (s)
- 1 bulb garlic
- 2 large tomato (s)
- 2 bay leaves
- 1 teaspoon pepper, whole, black
- 1 teaspoon juniper berries
- 2 clove (s)
- 2 pinches saffron powder
- 1 stick cinnamon
- 0.5 liter ½ wine, white, dry
- 50 ml vinegar (red wine vinegar, does not have to be)
- 1 orange (s), untreated
Print Recipe
Pin Recipe Instructions
- Rinse the rabbit parts with cold water and dry them with kitchen paper, rub salt and pepper and dust with flour.
- Heat the oil in a pan and fry the rabbit parts over medium heat until light brown. Set the pan aside. Drain the meat, place in an ovenproof dish and cover and keep warm.
- Peel the onion and cut into thin slices. Rinse the garlic bulb. Cut the tomatoes into eighths, remove the stems and seeds and cut into cubes. Heat the pan with the fat again to medium heat. Sauté the onion slices until translucent, add the tomatoes and the garlic bulb, simmer for two minutes. Stir in the bay leaves and spices, add the wine and vinegar and bring everything to a vigorous boil.
- Pour the ingredients from the pan over the rabbit pieces and cook the dish in the closed form for about 40 minutes.
- Wash the oranges, dry them, cut into wedges and place on the rabbit to serve. If there are no untreated oranges available - take normal oranges and decorate the rabbit with fillets.
- A fresh baguette is sufficient as a side dish, as the dish is very aromatic in itself. If you like, you can squeeze the soft garlic out of the bowl at the table and eat it with you.
- The combination of spices is very oriental. The origins of the recipe come from the Arab times of Mallorca and so far everyone has liked it.
- The right drink - a dry but fruity red wine.
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