Recipe: Rabbit Loin with Preserved Lemons

1- Preheat your oven to 180°(th6)

2- In a casserole pour 2 tablespoons of olive oil then add your 8 pieces of rabbit season them then brown them on both sides.

3- Then add your preserved lemons, your spring onions, your olives and sprinkle with your ras el hanout sweat covered for 5 minutes, then add your cider or apple juice, bring to a boil add a little salt, then cover and into the oven for 30 minutes.
Finishing: When removed from the oven wait 20 minutes before removing the lid and when you open it you will enjoy multiple aromas.
A dish that can be served with couscous grain but also with sautéed plantain slices, steamed apples, rice etc etc.
* You can replace the lemongrass verbena leaves with a little lemon thyme flower.