Rabbit in Oriental Spice Crust
Rabbit meat contains almost no fat and calories, but is rich in valuable protein, many vitamins and minerals. The dish features a fragrant blend of oriental spices that coat the tender rabbit back pieces for a flavorful, low‑calorie main course.
Ingredients
- 1300 g rabbit back (4 pieces)
- 2 tsp coriander seeds
- 2 pimento berries
- 0.5 tsp anise
- 0.5 tsp cumin
- Salt
- 3 tbsp olive oil
- 2 tbsp Tomato paste
- 125 g celery stalks (2 stalks)
- 2 onions
- 200 g carrots (2 carrots)
- 75 ml cream sherry (or grape juice)
- 600 ml poultry stock
- 250 g seedless red grapes
- 30 g dried apricots
- 6 red onions
Instructions
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1.
Remove the belly and fat from the rabbit backs. If kidneys are present, remove them and separate from the fat.
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2.
Cut the belly pieces and tendons into small pieces; set aside the kidneys.
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3.
Crush the spices with a generous pinch of salt in a mortar, mix with a little olive oil and 1 tbsp tomato paste. Reserve 1 tsp of this mixture for the sauce.
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4.
Coat the rabbit backs generously with the spice mixture and cover them in the refrigerator for 2 hours to marinate.
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5.
Meanwhile, clean, wash, and split the celery stalks; peel the onions and carrots, cutting everything into 1 cm cubes.
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6.
Heat half of the remaining oil in a wide pot. Brown the tendons and belly pieces of the rabbit backs in it.
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7.
Add the vegetables and roast everything together, stirring, for 5-10 minutes until golden brown.
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8.
Add the reserved spice mixture and the remaining tomato paste, sauté briefly.
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9.
Stir in sherry and stock, bring to a boil. Simmer over medium heat for 40 minutes. After 40 minutes strain through a fine sieve and set aside the broth.
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10.
Wash the grapes. Soak the dried apricots in warm water. Peel the red onions and slice them into 5 mm rings.
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11.
Heat the remaining oil in an ovenproof roasting pan and brown the rabbit backs all around.
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12.
Remove the meat from the pan. Add the sliced red onions to the pan fat, sauté for 4-5 minutes while stirring.
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13.
Pour the reserved broth over the onions and bring to a boil. Drain the apricots briefly and add them to the broth, then place the rabbit backs on top of the onions. Roast in a preheated oven at 200°C (180°C fan or gas level 3) for 20 minutes; after 10 minutes add the grapes. Season with salt and pepper and serve.
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14.
Tip: If kidneys were present, fry them briefly in butter around the end of cooking time, about 4-5 minutes, and place them in the pan to serve.
