rabbit tajine

Heike Nagel

Harsefeld, Germany

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Artist's Description

rabbit tajine

for 4 persons:

time needed: 1 1/2 hours
a tajine (moroccan clay pot) (or roemer pot / clay cooker – it has to have a cover)

- 4 rabbit legs
- 2 onions
- 4 garlic cloves
- 125g smoked ham (chopped in small squares)

- 1 Zucchini
- 1 Aubergine (eggplant)
- 200g white mushrooms (small ones)
- 1 orange pepper (paprika)
- 200g chestnuts (ready to serve/precooked are perfect ;) )
- 250g of Couscous
- 500ml water (stock?)
- 150-200g butter/margarine

- 1/4 litre of red wine (If you don’t want the gravy to have a purple colour, use white wine instead of red wine)

- 1/8 litre cream

seasons:
salt, pepper, cinnamon, nutmeg, provençal herbs, saffron, cayenne pepper

how to prepare

1. roast the ham in the tajine (pan,pot…) and heat the oven to about 150°C (300°f)

2. season rabbit legs with salt, pepper and a little cinnamon and nutmeg, sear thoroughly from both sides in the ham’s fat (add some oil if necessary).

3. add 1/8 litre of red wine, the onions in quarters and the garlic cloves. Then season with the provencal herbs. Cover the tajine (roemer, clay pot) and put it in the oven for approximately 30 to 40 minutes.

4. After these 30 minutes of relaxation, take out the tajine, add the chestnuts and put it back in the oven to continue the cooking for about 30 minutes.

Then start chopping the vegetables into bigger squares.
Begin with the mushrooms and sear them in a hot pan. Add the other veggies and season with cinnamon, provencal herbs, salt and cayenne pepper. Add the ham if you like.

If your tajine/clay pot is big enough, simply add the veggies to the rabbit and give it the 30 minutes together in the pot… ;) mine isn’t

5. Boil water (stock) in a pot, take it from the burner/hot plate and add the couscous with a teaspoon of saffron. Stir until the water has soaken in and then add butter/margarine to smoothen the couscous. Season to taste with nutmeg, salt, pepper, provencal herbs.

6. Now take out the tajine. Prepare the rabbit legs on a plate to serve, pour the stock with the onions, garlic and about ten pieces of chestnuts into a small pot and heat it to cook. Add the rest of the wine and a 1/8 litre of cream as well as some more cinnamon, salt and cayenne pepper
to taste. Puree the vegetables in the gravy. If necessary, add a little gravy thickener.

Usually the legs should be perfect if cooked for about one hour in total but to be sure give it the total time of about 1 1/2 hours in the oven. They won’t get dry because of the clay pot.

Serve on a plate and enjoy!

Artwork Comments

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