Moroccan Rabbit
Description
The subtle spices make the perfect accompaniments to rabbit.
Serves 4
Serves 4
Ingredients
675g/1½lb prepared rabbit pieces
pinch of saffron
1 garlic clove, crushed
pinch of ground turmeric
5ml/1tsp paprika
good pinch of ground cumin
1 onion, grated
25g/1oz/2tbsp butter
15ml/1tbsp finely chopped fresh coriander
50g/2oz/scant ½ cup raisins
5ml/1tsp garam masala or mixed spice
salt and freshly ground black pepper
30ml/2tbsp flaked almonds, toasted, to garnish
pinch of saffron
1 garlic clove, crushed
pinch of ground turmeric
5ml/1tsp paprika
good pinch of ground cumin
1 onion, grated
25g/1oz/2tbsp butter
15ml/1tbsp finely chopped fresh coriander
50g/2oz/scant ½ cup raisins
5ml/1tsp garam masala or mixed spice
salt and freshly ground black pepper
30ml/2tbsp flaked almonds, toasted, to garnish
Instructions
1. Preheat the oven to 180°C/350°F/Gas 4 and place the rabbit pieces in a casserole.
2. Blend together the saffron and 30ml/2tbsp boiling water and stir to dissolve. Add the garlic, turmeric, paprika, cumin and salt and pepper and rub this mixture into the rabbit pieces.
3. Add the onion, half the butter, the coriander and 600ml/1pint/2½cups boiling water. Cover and cook in the oven for 50 minutes, then transfer the rabbit pieces to a shallow heatproof dish and rub with the remaining butter.
4. Increase the oven temperature to 190°C/375°F/Gas 5. Cook the rabbit pieces for 8-10 minutes until browned and place on a serving plate.
5. Meanwhile, pour the sauce into a small saucepan, add the raisins and garam masala or mixed spice and simmer until reduced by about half. Pour the sauce over the rabbit and garnish with the flakes almonds.
2. Blend together the saffron and 30ml/2tbsp boiling water and stir to dissolve. Add the garlic, turmeric, paprika, cumin and salt and pepper and rub this mixture into the rabbit pieces.
3. Add the onion, half the butter, the coriander and 600ml/1pint/2½cups boiling water. Cover and cook in the oven for 50 minutes, then transfer the rabbit pieces to a shallow heatproof dish and rub with the remaining butter.
4. Increase the oven temperature to 190°C/375°F/Gas 5. Cook the rabbit pieces for 8-10 minutes until browned and place on a serving plate.
5. Meanwhile, pour the sauce into a small saucepan, add the raisins and garam masala or mixed spice and simmer until reduced by about half. Pour the sauce over the rabbit and garnish with the flakes almonds.
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