I really like rabbit. However, I always had a problem with it. I never found a satisfying way to prepare it. I made delicious rabbit in creamy-mushroom sauce, but the warmer it gets outside, the less I want such full meals. I decided not to look for recipes, but to experiment and go wild. I had a rough idea of the dish I wanted, but mainly I was spontaneous. The experiment exceeded my expectations. The dish was delicious, aromatic and lighter than the one made by following the last recipe. It was delicious with new potatoes and dill. I recommend it.

Ingredients (for 4 people)
4 portions of rabbit
1 onion
2 cloves of garlic
1 chili pepper
a piece of ginger
1 teaspoon of sweet paprika
half a teaspoon of cumin
2 twigs of rosemary
100ml of brandy
250ml of bouillon
2 fistfuls of dried cranberries
1 tin of chickpeas
3 tablespoons of chopped parsley
1 teaspoon of butter
1 tablespoon of olive oil
salt and pepper

Spice up the rabbit with the salt, pepper, paprika and cumin. Leave in the fridge for 2-3 hours. Dice the chili pepper, onion, garlic and ginger. Melt the butter with olive oil in a stewpan. Fry the rabbit well. Add the garlic, onion, ginger and chili pepper, turn down the heat and fry for a while. Pour in the brandy and fry until the alcohol evaporates. Pour in the bouillon, add the cranberries and rosemary. Boil until the meat is soft. Add the chickpeas 10 minutes before you finish cooking. Put two tablespoons of the chickpeas with cranberries into a bowl, and arrange a portion of meat on top. Sprinkle with the chopped parsley and the sauce from the stewpan. Serve with the new potatoes.

Enjoy your meal!

Try also:
Fragrant and light dinner –rabbit stew with vegetables and mushrooms
Grilled pork tenderloin for a swift Sunday dinner
Chicken in curry sauce