Rabbit with rice and saffron, a simple and very tasty recipe!

I love rab­bit. A fam­i­ly and eco­nom­ic dish in France, I began to miss it in Germany, where it is much less com­mon. In Morocco, it is even rarer.

There are a few recipes for rab­bit in Blackfoot cui­sine, and I imag­ine that the nomads used to hunt hares, but obvi­ous­ly it's not a pop­u­lar meat.

In Ouarzazate you could hard­ly find any, only one mer­chant had a few, in cages, next to the chick­ens. I intro­duced rab­bit with cream and mus­tard­to my in-laws, who nev­er ate it again, I think.

In Casablanca, my favourite poul­try shop, Marché Central, has it reg­u­lar­ly, but it is still, pro­por­tion­al­ly, a much more expen­sive meat than in France, and the rab­bits are gen­er­al­ly small.

How to cook rabbit? With tact and patience

A lean meat, almost fat-free

It is white meat, of course, and lean. The fat of the rab­bit is not dif­fused in the flesh, but clings to the inside of the skele­ton in small balls, which are very easy to remove, if you wish.

Slow cooking, at medium or low temperature

My recipe cooks the rab­bit for 50 min­utes, which is a min­i­mum. The longer the rab­bit cooks, the more nat­u­ral­ly the meat will fall apart and become ten­der. This is impor­tant with Moroccan rab­bits, which can have "mus­cle".

Moisture

In this recipe, the broth that cooks the rice after­wards pre­vents the rab­bit meat from dry­ing out, but in oth­er cook­ing meth­ods, you will need to baste very regularly.

Rabbit and saffron rice, a simple recipe that requires a little time

Preparing the saf­fron the day before allows you to take full advan­tage of its taste and colour. It will impreg­nate the rice as much as the rabbit.

The rest is sim­ple, just a lit­tle chop­ping of the onions and gar­lic, and some patience. You should start prepar­ing the dish about an hour and a half before serv­ing, it keeps very well in the low warmth of the oven

Rabbit in rice and saffron

Course: Main course

Cuisine: Home cook­ing

Diet: Halal

Price lev­el: 3 — Reasonable

Difficulty: 2 — Easy

Prep Time: 10 min­utes min­utes

Cook Time: 50 min­utes min­utes

Servings: 4 peo­ple

Author: La Marmite

Rabbit "in rice", because cook­ing in rice gives the rab­bit an extra flavour. An easy dish that can be sim­mered for a long time.

Print Recipe

Ingredients

• 1 Rabbit
• 4 table­spoon Olive oil
• 2 Onion
• 0,5 gr Saffron
• 2 cloves Garlic
• Salt
• Pepper
• 1 twig Rosemary
• 1 pinch Sweet pep­per
• 1 pinch Ginger
• 250 gr Rice
• 1 Lemon

Instructions

• The day before, pre­pare your saf­fron by dilut­ing it in cold water. Filter before use.
• Cut the rab­bit into ten pieces and reserve the liver.
• Heat the olive oil in a cast iron pan.
• Once hot, brown the rab­bit pieces on all sides.
• When the meat is well coloured, remove the rab­bit pieces and leave them to stand on a plate.
• While you are brown­ing the rab­bit, peel the onions and chop them very finely.
• Peel the gar­lic cloves and squeeze them.
• Peel the gar­lic cloves and squeeze them.
• Brown the onions and gar­lic in the pan.
• Put the rab­bit back in the pan, add the sprig of rose­mary, sea­son with salt and pep­per, and pour in the boil­ing water. Cover and sim­mer for 20 min­utes.
• Meanwhile, rinse the rice thor­ough­ly, at least four times, until the water runs clear.
• After 20 min­utes, remove the rab­bit from the pot, put the rice in its place, add the saf­fron, chilli and ginger.
• Mix well and put the rab­bit pieces back.
• Allow anoth­er half hour of cook­ing time. At the end of the cook­ing time, all the broth should be absorbed by the rice grains.
• Add the liv­er a few min­utes before the end.
• Serve very hot, sim­ply driz­zled with lemon juice.

Notes

The main part of the recipe is the rice, which is flavoured at length by the saf­fron and the rab­bit. Three quar­ters of an hour of cook­ing time is a min­i­mum for the rab­bit meat, which must detach itself. But you can extend the cook­ing time quite eas­i­ly by cook­ing it longer before putting the rice on.

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