To continue the Game themed week we have rabbit today. I apologise for it not being a work of art to look at, but if there is one dish you need to try from my blog it is this one. A lot of people comment that although my posts look great and are inspiring, most people don’t have the time or inclination to achieve the finished product. This one is simple. It will take two hours to cook, but only 10mins to prepare.
The rabbit, if you have never tried one, has chicken texture but is quite perfumed therefore has a definite game side to it. I have to admit, it is a lot more difficult to cut up than a chicken. So if you do fancy trying this dish ask the butcher to prepare it. It will work wonderfully well with chicken also. The sauce is very aromatic, with lots of acidity and sweetness which the rabbit need to make it edible. It is the driest meat I have ever cooked with. People complain about pork drying out, but this is on another level.[purerecipe]
- Jointed into 6/8 pieces Rabbit/Chicken
- 1 Large, chopped finely Red Onion
- 3 Tbsp Coriander Stalks
- 3 Cloves Garlic
- 2 Tsp Minced Ginger
- 1 Tsp Cumin
- 1/2 Tsp Cinnamon
- 2 Tsp Turmeric
- 12 Sliced in two Large Green Olives
- 1 small chopped Preserved Lemon
- 2-3 Tsp Honey
- 2-3 Tbsp Ground Almonds
- In lidded pan, brown the rabbit in some oil and butter.
- Add the onion and coriander stalks. Cook for 5 mins to soften.
- Add the spices and cook out the rawness for 2-3 minutes.
- Cover with water, add the olives.
- It needs to cook for 2 hours at a minimum simmer. So put on your lowest heat or put in the oven at 150°c.
- After 1hr30 add the chopped preserved lemon, and remove the lid to let the water evaporate.
- After 2 hours, season with salt and pepper. Add the honey to balance the sour lemons . Then add the ground almonds to thicken the sauce. If the sauce still is a little thin, remove the rabbit and boil the sauce rapidly until the desired consistency.