Lean, mildly flavored rabbit is delicious when slow-cooked in a Catalan cassola (or cazuela, in Spanish) with tomatoes, carrots, almonds, and garlic. Adding a piece of the rabbit’s liver is a traditional way of giving the dish deep, earthy tones.
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A cassola is a traditional Catalan shallow terra-cotta casserole dish. When shopping for one anywhere outside of Catalonia, you’ll most likely see it called by its Spanish name, cazuela. Some manufacturers recommend using a heat diffuser to protect the cassola from direct flame and help the food cook more evenly. If you don’t have a cassola, you can use a 12-inch-wide heavy-duty Dutch oven or straight-sided skillet instead.
I've made this with chicken (using a whole chicken cut into 8 pieces) and it is outstanding. I love cooking with rabbit but over the past month, my source hasn't been stocking it; I'm looking forward to making it with rabbit. Until then, I plan on making it again with chicken this weekend. This dish, though simple in it's ingredients, is a true star. Thank you!
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