Moroccan Rabbit Stew

1. Clean the rabbit well
   Wash with water + a little vinegar or lemon, then rinse and drain.
2. Marinate (important for tenderness)
   Mix rabbit with garlic, spices, herbs, olive oil, and onion.
   Let rest 30–60 minutes (or overnight in the fridge).
3. Brown the meat
   Heat a heavy pot or pressure cooker.
   Add rabbit pieces and cook on medium heat until lightly browned.
4. Simmer
   Add bay leaf and water.
   Cover and cook:
   • Normal pot: 45–60 minutes
   • Pressure cooker: 25–30 minutes
6. Add vegetables (optional)
   Add potatoes or carrots and cook until soft and sauce thickens.
7. Reduce sauce
   Uncover for last 5–10 minutes to concentrate flavor.

 Serving Tips