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Rabbit korma, chamomile golden raisins and wild rice

Name: Rabbit korma, chamomile golden raisins and wild rice
Total time: 1 h 30 min
Ingredients: 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; chamomile tea bag 1; golden raisins 100g

1 hour 30 minutes
serves 4
Easy

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

By Mark Lloyd

Published: October 3, 2019 at 4:08 pm

Chef Mark Lloyd says… ‘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’.

Ingredients

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

Method

Step 1

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.
Step 2

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.
Step 3

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.
Step 4

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.
Step 5

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.
Step 6

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.