Rabbit and Olive Tagine

This hearty tagine is a perfect way to warm up on a cold night. The rabbit meat is braised in a flavorful broth until it is fall-off-the-bone tender, and the vegetables add a touch of sweetness and crunch. The olives add a salty, briny flavor that complements the rabbit and vegetables perfectly. Serve this tagine with your favorite couscous or rice.

The tagine is a traditional North African dish that is typically made with lamb or chicken. However, rabbit is a great alternative to lamb or chicken, and it adds a unique flavor to the dish. The rabbit is first browned in a skillet, then braised in a flavorful broth until it is fall-off-the-bone tender. The vegetables are added to the skillet and cooked until they are softened, and the olives are added at the end for a salty, briny flavor. This tagine is a hearty and flavorful dish that is perfect for a cold night.

Prep time: 30 | Cook time: 60 | Serves: 4

Ingredients

• 1 rabbit, cut into pieces
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 cup chicken broth
• 1/2 cup red wine
• 1/2 cup green olives
• 1/4 cup chopped parsley

Instructions

1. Brown the rabbit pieces in a large skillet over medium heat.
2. Add the onion, carrots, and celery to the skillet and cook until softened.
3. Add the chicken broth and red wine to the skillet and bring to a boil.
4. Reduce heat to low, cover, and simmer for 1 hour, or until the rabbit is tender.
5. Add the olives and parsley to the skillet and cook for 5 minutes more.
6. Serve the tagine hot.

Why It Works

• The rabbit meat is braised in a flavorful broth until it is fall-off-the-bone tender.
• The vegetables add a touch of sweetness and crunch.
• The olives add a salty, briny flavor that complements the rabbit and vegetables perfectly.