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.
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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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!
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?