Stuffed rabbit
Method:
Onion is roasted in a
spoonful of oil. Add rabbit liver, garlic, spices, salt, pepper, lori leaves
and water. Cook until rice absorbs water. Remove from heat and leave to cool
In a casserole or
baking tray, mix the potatoes with the remaining oil and sliced onions,
marinade with salt, pepper and spices.
Stuff the rabbit with
rice, close with wooden sticks and placed on potatoes.
Mix the sauce with
honey and mustard, marinade with salt, pepper and spices, and spread the rabbit
with it, then cover the tagine with foil and put it in an oven temperature of
180 for 45 minutes, then uncover under the grill until it becomes brown.
Tools: pot, kettle,
wood skewers, spatula, casserole or oven tray, brush, foil
