Rabbit in rice and saffron
Servings: 4 people
Rabbit "in rice", because cooking in rice gives the rabbit an extra flavour. An easy dish that can be simmered for a long time.
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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.