Rabbit Tagine with Almonds and Prunes

Rabbit Tagine with Almonds and Prunes
  • 4 servings
  • 0:10 Preparation
  • 1:00 Cooking
  • 1:10 Total Time


Add all
  • 2 lb
    (1 kg)

    rabbit, cut into 8 pieces

  • 1

    onion, finely sliced

  • 2

    garlic cloves, chopped

  • 1/4 tsp.
    (1 mL)

    ground ginger

  • 1/4 tsp.
    (1 mL)

    ground cinnamon

  • 0.500

    lemon, juiced and zested

  • 3 Tbsp.
    (45 mL)

    extra virgin olive oil

  • 3 oz
    (100 g)

    pitted prunes

  • 1 Tbsp.
    (15 mL)


  • 2 oz
    (60 g)

    blanched almonds, oven-roasted


In a heavy-bottomed saucepan, place the rabbit pieces and the remaining ingredients, but not the prunes, honey and almonds. Pour in 2 cups (500 mL) of water.

Bring to a boil and simmer covered for 45 to 60 minutes.

Add the prunes and honey and continue cooking for 10 minutes.

Adjust the seasoning for the sauce.

Place the rabbit tagine on a serving platter. Garnish with the almonds.

Serve the tagine with fresh crusty bread and a garden salad.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007