Rabbit with pine nuts


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
Low heat


  • 4 French shallots
  • 3 tomatoes
  • 1 slice speck (Italian cured hind leg ham)
  • 1 teaspoon ground cinnamon
  • 3 tablespoons olive oil
  • 1 rabbit, cut into 8 pieces
  • 3 bay leaves
  • 500 ml chicken stock
  • 1 tablespoon tomato paste (concentrated purée)
  • 1 tablespoon harissa paste
  • 2 cinnamon sticks
  • 50 g pine nuts

1 flameproof casserole dish

1 chopping board


Peel and slice the French shallots. Cut the tomatoes into cubes.

Cut the speck into lardons.

Sauté the shallots, speck and ground cinnamon in olive oil for 5 minutes in a flameproof casserole dish. Add the rabbit pieces, bay leaves and tomatoes and pour in the chicken stock.

Add the tomato paste, harissa and cinnamon sticks, then the pine nuts. Season and cook for 45 minutes over low heat.