Rabbit Korma, Chamomile golden raisins and wild rice
1 HOUR 30 MINUTES SERVES 4 | EASY
This is a cracker of a dish, possibly the best way I’ve found to cook a rabbit if you want to begin your game journey. Spiced, creamy, braised rabbit, sat on wild rice with fragrant golden raisins – all this needs is a hoppy IPA and some naan breads to mop up.
garlic 4 cloves, roughly chopped ginger 2.5cm piece, grated flaked almonds 100g, toasted vegetable oil 3 tbsp bay leaf 1 cardamom pods 6 cloves 4 cinnamon stick 1 onion 1, finely chopped ground cumin 1 tbsp ground coriander 1 tbsp cayenne pepper ¼ tsp tomato purée 1 tbsp rabbit 1kg (a mix of leg and loin on the bone) sea salt flakes 1 tsp coconut milk 400g tin garam masala ½ tsp basmati and wild rice 300g coriander a handful, chopped red or green chilli 1, sliced to serve GOLDEN RAISINS chamomile tea bag 1 golden raisins 100g
• Whizz the garlic, ginger, 75g of the almonds and 6 tbsp of water in a blender to a paste. Put the oil in a wide pan over medium-high heat. When the oil is hot, add the bay leaf, cardamom, cloves and cinnamon, and stir for 10 seconds. Add the onion and cook, stirring, until browned.
• Reduce the heat to medium and add the paste from the blender, along with the cumin, ground coriander and cayenne. Stir for 3-4 minutes, then add the tomato purée and stir for a minute longer.
• Add the rabbit pieces, salt, coconut milk, garam masala and 150ml water. Bring to a simmer, turn the heat to low, cover and simmer gently for 1 hour or until the rabbit is falling from the bone. Remove the meat onto a plate and simmer the sauce until it thickens.
• Give the rice a good wash under cold, running water. Put into a large pan of salted boiling water and cook for 20 minutes or until tender. Drain really well.
• For the golden raisins, boil a kettle, put the tea bag and the raisins in a heatproof jug or bowl, pour 300ml of hot water over the raisins and cover, allowing to cool completely with the tea bag, then drain to serve.
• Create a bed of rice, top with rabbit pieces and sauce, then scatter with raisins, the rest of the toasted flaked almonds, chopped coriander and sliced chilli.
PER SERVING 965 KCALS | FAT 48.2G SATURATES 18.9G | CARBS 83.8G | SUGARS 22.7G FIBRE 4.8G | PROTEIN 46.7G | SALT 2.7G