Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Rabbit with Green Olives and Preserved Lemons.


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    Location : Bridgwater, Somerset.

    Rabbit with Green Olives and Preserved Lemons. Empty Rabbit with Green Olives and Preserved Lemons.

    Post  Admin on Wed Aug 15, 2012 11:04 pm

    Rabbit with Green Olives and Preserved Lemons
    Preparation: 15 mins
    Cooking: 2 hours 5mins
    Serves 2

    1 wild rabbit jointed into 8 (legs chopped in half)
    50g butter
    tsp flaked sea salt
    3tbsp coriander stalks, finely chopped, leaves reserved
    1 medium red onion, very finely diced
    2 cloves garlic, finely chopped
    1 large thumb of ginger, finely chopped
    1 tsp ground cumin
    tsp ground cinnamon
    2 tsp turmeric
    12 large green olives, stoned and halved lengthways
    700ml water
    60g preserved lemons (quartered lengthways and thinly sliced)

    To serve
    Cooked couscous with a pinch of cinnamon

    Melt the butter in a heavy casserole just big enough to take the rabbit.

    Put the rabbit in and the salt followed by the coriander, onion, garlic and ginger.

    Scatter in the powdered spices and cook them for a few minutes, turning everything together methodically and taking care not to burn them.

    Drop in the olives.

    Pour in the water, bring the liquid up to a simmer before turning it right down and putting the lid on. Leave it on the hob to cook 2 hours, check the temperature after 5 minutes by lifting the lid - it should not be boiling, just gently simmering. Regulate the heat again if necessary.

    20 minutes before serving drop in your preserved lemons.

    When done, scatter the rabbit with chopped coriander leaves and serve with couscous dusted over with a little cinnamon.

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