Sautéed Rabbit with Almonds and California Golden Raisins

Submitted by: Olivier Dubreuil

Try something different with this easy raisin and cilantro-herbed rabbit.


  • Serving Size: 1 rabbit leg


  • 8 rabbit legs (5 to 6 ounces each)
  • 3 tablespoons olive oil
  • 1 medium onion, sliced thin
  • 1/4 teaspoon cumin
  • 3 whole almonds
  • 3 medium carrots, chopped
  • 2 celery stalks, diced
  • 2 medium tomatoes, diced
  • 1 cup fresh cilantro
  • 2 teaspoons honey
  • Salt and pepper; to taste
  • 1 cup chicken broth
  • 1 cup California golden raisins


In large pan over medium-high heat, brown rabbit legs in olive oil. Add onions. Stir in cumin and almonds; sauté for 2 to 3 minutes. Add carrots, celery and tomatoes to pan along with cilantro, honey, salt, pepper and chicken stock. Cover and let simmer for 40 minutes at a low temperature. Remove cover; add raisins and continue cooking for another 10 minutes. Adjust seasonings.

To serve, divide rabbit legs among 8 serving plates and spoon cooking liquid over.

Nutrition Facts Per Serving

Calories 370 (37% from fat); Total Fat 16g (sat 3.5g, mono 6g, poly 2g, trans 0g ); Cholesterol 95mg; Protein 36g; Carbohydrate 23g; (Dietary Fiber 3g; Sugars 17g; ); Iron 4mg; Sodium 180mg; Calcium 53mg; Potassium 968mg

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