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🍽️ Orientalic-spiced rabbit with grapes

468 kcal · 30 min · 4 servings

Ingredients

• 1300 g rabbit back (4 rabbit backs)
• 2 tsp coriander seeds
• 2 allspice 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 broth
• 250 g seedless red grapes
• 30 g sultanas
• 6 red onions

Instructions

1. 1. Remove the belly flap and excess fat from the rabbit back.
2. 2. Check the back for kidneys. If present, remove them and separate them from the fat.
3. 3. Cut the removed belly flap and tendons into small pieces.
4. 4. Set aside the kidneys if you found any.
5. 5. Grind the spices in a mortar with a strong pinch of salt until fine.
6. 6. Mix the ground spices with some olive oil and one tablespoon of tomato paste.
7. 7. Take one teaspoon of this spice mixture aside for the sauce.
8. 8. Generously coat the rabbit back with the remaining spice mixture.
9. 9. Cover the meat and let it marinate in the refrigerator for two hours.
10. 10. Wash the celery and remove the fibrous strings.
11. 11. Peel the onions and carrots.
12. 12. Cut the celery, onions, and carrots into cubes about one centimeter in size.
13. 13. Heat half of the remaining oil in a wide pot.
14. 14. Fry the small pieces from the belly flap and the tendons in the hot oil.
15. 15. Add the chopped vegetables.
16. 16. Fry everything together, stirring occasionally, until golden brown for five to ten minutes.
17. 17. Add the reserved spice mixture and the remaining tomato paste.
18. 18. Sauté the mixture briefly.
19. 19. Stir in sherry and broth and bring the liquid to a boil.
20. 20. Let the sauce simmer at medium heat for forty minutes.
21. 21. Strain the sauce through a fine sieve into a clean pot.
22. 22. Set the clear stock aside.
23. 23. Wash the grapes thoroughly.
24. 24. Soak the sultanas in some warm water.
25. 25. Peel the red onions.
26. 26. Slice the red onions into five millimeter thin rings.
27. 27. Heat the remaining oil in an ovenproof casserole dish.
28. 28. Fry the marinated rabbit backs on all sides until seared.
29. 29. Remove the meat from the casserole and set it aside.
30. 30. Add the red onion rings to the frying fat.
31. 31. Sauté the onions, stirring occasionally, until soft for four to five minutes.
32. 32. Pour the prepared rabbit stock over the onions.
33. 33. Bring the liquid to a boil.
34. 34. Drain the sultanas briefly.
35. 35. Add the sultanas to the sauce.
36. 36. Place the rabbit backs on top of the onions in the casserole.
37. 37. Place the casserole on the rack in a preheated oven.
38. 38. Bake the rabbit at 200 degrees Celsius conventional heat (or 180 degrees Celsius fan-forced) for twenty minutes.
39. 39. Add the grapes to the dish after ten minutes of baking time.
40. 40. Season the finished dish finally with salt and pepper.
41. 41. Serve the rabbit hot.
42. 42. Fry the reserved kidneys briefly in butter towards the end of the cooking time.
43. 43. Fry the kidneys on all sides until golden brown for four to five minutes.
44. 44. Place the fried kidneys in the casserole for serving.

Nutrition per serving

• kcal: 468
• Protein: 63 g · Fett/Fat: 13 g · Carbs: 20 g