Roast rabbit with lemon
4 servings
85 minutes
Rabbit stew with lemon is a refined dish of Irish cuisine that embodies the balance of citrus freshness and the rich flavor of tender meat. Traditionally prepared in rural homes where rabbit meat was accessible and herbs and spices formed the basis of aromatic dishes. The lemon tang and pickled citrus add a special zest, while thyme, rosemary, and cumin complement the composition with spicy notes. Slow cooking allows the meat to fully develop, becoming tender and juicy. This dish pairs perfectly with potatoes or crusty bread, highlighting its rich flavor. Garnished with fresh cilantro, it looks appealing and awakens the appetite. Rabbit stew is not just food but a gastronomic journey to the heart of Ireland where traditions and natural products come together in amazing harmony.
1
Clean and finely slice the onion. Cut the garlic in half lengthwise without peeling. Slice the pickled lemon. Squeeze the juice from the fresh lemon.
- Onion: 1 piece
- Garlic: 2 cloves
- Preserved lemons: 0.5 piece
- Lemon: 1 piece
2
In a saucepan, heat olive oil and fry the meat until golden brown. Add cumin, garlic, and onion; cook for 3 minutes. Pour in lemon juice, add slices of pickled lemon, rosemary, and thyme.
- Rabbit: 1 piece
- Olive oil: 3 tablespoons
- Ground cumin (zira): 0.3 teaspoon
- Garlic: 2 cloves
- Onion: 1 piece
- Lemon: 1 piece
- Preserved lemons: 0.5 piece
- Rosemary: 1 tablespoon
- Thyme: 2 pieces
3
Salt, pepper, and cook on low heat for about 50 minutes. If the meat starts to pull away from the bone, it is ready.
- Salt: to taste
- Ground black pepper: to taste
4
Sprinkle with finely chopped cilantro when serving.
- Coriander: 4 pieces