Rabbit Tagine with Honey and Preserved Lemons

Rabbit Tagine with Honey and Preserved Lemons

To continue the Game themed week we have rabbit today. I apologise for it not being a work of art to look at, but if there is one dish you need to try from my blog it is this one. A lot of people comment that although my posts look great and are inspiring, most people don’t have the time or inclination to achieve the finished product. This one is simple. It will take two hours to cook, but only 10mins to prepare.

The rabbit, if you have never tried one, has chicken texture but is quite perfumed therefore has a definite game side to it. I have to admit, it is a lot more difficult to cut up than a chicken. So if you do fancy trying this dish ask the butcher to prepare it. It will work wonderfully well with chicken also. The sauce is very aromatic, with lots of acidity and sweetness which the rabbit need to make it edible. It is the driest meat I have ever cooked with. People complain about pork drying out, but this is on another level.[purerecipe]



  • Jointed into 6/8 pieces Rabbit/Chicken
  • 1 Large, chopped finely Red Onion
  • 3 Tbsp Coriander Stalks
  • 3 Cloves Garlic
  • 2 Tsp Minced Ginger
  • 1 Tsp Cumin
  • 1/2 Tsp Cinnamon
  • 2 Tsp Turmeric
  • 12 Sliced in two Large Green Olives
  • 1 small chopped Preserved Lemon
  • 2-3 Tsp Honey
  • 2-3 Tbsp Ground Almonds


  1. In lidded pan, brown the rabbit in some oil and butter. 
  2. Add the onion and coriander stalks. Cook for 5 mins to soften.
  3. Add the spices and cook out the rawness for 2-3 minutes.
  4. Cover with water, add the olives.
  5. It needs to cook for 2 hours at a minimum simmer. So put on your lowest heat or put in the oven at 150°c.
  6. After 1hr30 add the chopped preserved lemon, and remove the lid to let the water evaporate.
  7. After 2 hours, season with salt and pepper. Add the honey to balance the sour lemons . Then add the ground almonds to thicken the sauce. If the sauce still is a little thin, remove the rabbit and boil the sauce rapidly until the desired consistency.
Serve with couscous or steamed basmati rice. If you want to try this dish with chicken, just cook for an hour rather than two.


  1. Hi Dave, I stumbled upon your blog through Karen at Back Road Journal. Following along her trip is quite fun.
    We made a couple of tagine’s in two cooking classes in Marrakech, Morocco last year; one was lamb the other chicken. This is one of the tagine recipes I made when we returned from Morocco. http://kitcheninspirations.wordpress.com/2011/11/30/beef-tajine-with-almonds-and-prunes/
    I apologize but rabbit is one thing I am unable to eat as I’ve had several pet rabbits.

    • Dave Crichton

      Hi Eva,

      Your tagine recipe is superb. We went to Marrakech in March and were so disappointed. The tagines all consisted of chicken drumsticks and olives with stones in, no couscous on the side. It was such a let down. So I’ve been tagine free for six months. The reason this one appeared is I have had a fridge full of game this week. I won’t be making it with rabbit again, too much effort. But used with chicken for a quick 45minute dinner it will be ideal. The sauce really was special.

      Are you in Canada? By referring to Michael Smith I assume you are.


      • Yes, as a matter of fact I’m in Toronto! Michael Smith is a lovely chef! His more recent recipes are easy and manageable; I once made one of his dinners from The Inn Chef TV show and it took me fourteen hours! I was exhausted.

  2. I regret I had no chance to taste a rabbit dish when I was in Italy in May and yours looks really good! Unfortunately I can’t get rabbits in Singapore. Thank you for dropping by my blog and liking it. There is so much I can learn from you.

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