1 whole rabbit*
Kosher salt and freshly ground black pepper, to taste
½ cup pitted whole prunes
½ cup dried whole apricots
½ cup pitted Spanish green olives
¼ cup capers with 1 tablespoon of their brine
4 bay leaves
4 cloves of garlic, peeled and sliced
1 tablespoon fresh thyme leaves
1 teaspoon dried oregano
¼ cup olive oil
¼ cup sherry vinegar
½ cup dry white wine
3 tablespoons honey
*In 7 pieces: 2 back legs, 2 front legs, 2 bone-in loin sections, carcass reserved for stock.
Arrange rabbit pieces in the bottom of a tagine or Dutch oven. Season them liberally with salt and pepper. Distribute prunes, apricots, olives, capers, bay leaves, and garlic evenly around the rabbit pieces. Sprinkle thyme leaves and oregano over the ingredients and pour oil and vinegar over them. Cover and refrigerate for at least 4 hours, preferably 8.
Preheat oven to 350°F. Whisk wine and honey together and pour over rabbit and other ingredients. Cook, covered for 45 minutes. Remove cover and cook for another 30 minutes, basting the meat regularly, until the sauce reduces by half and the rabbit pieces are slightly browned on top.
Serve hot with either couscous or crusty bread.
No. 03 / Winter 2018