Braised rabbit with roasted red peppers & merguez sausage from All About Braising: The Art of Uncomplicated Cooking (page 207) by Molly Stevens

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute paprika for pimentón. You may use the Chicken stock recipe on p. 448. Marinate rabbit for 2 hours.

  • amraub on June 08, 2012

    Excellent dish. The sausage works very well with the rabbit. I was a bit disappointed with it the day it was made, but the next day thought it was fantastic and well worth the work. I would highly suggest making it the day before you plan to serve it to allow the flavours to meld.

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