Moorish Rabbit Stew

Now that Christmas is done and over with and the pounds are on, it's time to turn back and reflect before shaking off the pfefferkuchen-blues in New Year's frenzy.
So, before looking forward and sweating some of it back off, there are two recipes from this holiday season I thought were worth sharing. Here's the first.

Moorish Rabbit Stew with Saffron & Couscous

• One rabbit (2kg) in pieces, no giblets
• 1kg of white onions, in thick slices
• 0.3g of saffron
• 1/4l of white wine
• 150g of raisins
• Salt & pepper to taste
  
• Olive oil
  
• Buttered Couscous for four
  

Stir saffron into wine. Preheat oven to 150C. Heat oil on stove top in oven-proof casserole. Fry pieces of rabbit in oil to sear, season with salt and pepper, set aside. Fry onions in same oil over low heat until glassy and soft. Remove half the onions, add the rabbit and then re-add the onion and pour in the wine. Place covered in oven for 20 minutes, add raisins and keep in oven another 20-25 minutes or until done. Serve with couscous.

Rabbit was graciously supplied by Matthias. Thanks mate!