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Tajine of Rabbit Legs, Saffron Potatoes and
Bleu d’Auvergne Cheese


Tajine of Rabbit Legs, Saffron Potatoes and Bleu d’Auvergne Cheese
  • Ingredients:
  • 4 boneless rabbit legs
  • 2 c. potatoes
  • 3 - 4 strands of saffron
  • 1 Tbsp. dried apricots
  • 1 Tbsp. prunes
  • 1 Tbsp. raisins
  • 1 c. veal stock
  • 1 Tbsp. slivered almonds
  • 4 tsp. olive oil
  • 3 - 4 oz. Cantorel Bleu d’Auvergne
Direction
  • Heat olive oil in a frying pan and cook the boneless rabbit legs until golden brown on all sides.
  • Peel, wash and dry potatoes. Cut lengthwise into quarters. 
  • In a tajine pot, layer potato quarters, then the rabbit legs, raisins, dried apricots and diced prunes.
  • Add veal broth and saffron.
  • Bake in medium oven for 1 3/4 - 2 hours.
  • Brown the slivered almonds in a no-stick frying pan about 15 minutes before the tajine is done, and add them to the tajine along with the cubes of Bleu d’Auvergne.
    Serve piping hot in the tajine pot.
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Ratings:

Tajine Rating: 3.8/5 (5 votes cast)


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