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'.


  • 4 cloves garlic, roughly chopped
  • 2.5cm piece ginger, grated
  • 100g flaked almonds, toasted
  • 3 tbsp vegetable oil
  • 1 bay leaf
  • 6 cardamom pods
  • 4 cloves
  • 1 cinnamon stick
  • 1 onion, finely chopped
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • ¼ tsp cayenne pepper
  • 1 tbsp tomato purée
  • 1kg (a mix of leg and loin on the bone) rabbit
  • 1 tsp sea salt flakes
  • 400g tin coconut milk
  • ½ tsp garam masala
  • 300g basmati and wild rice
  • a handful coriander, chopped
  • 1 red or green chilli, sliced to serve


  • 1 chamomile tea bag
  • 100g golden raisins


  • 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.

*This recipe is gluten-free according to industry standards

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