Delicious UK – (01)January 2021

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MONTH

NicholasBalfe

writestofilm

directorJon

Favreau

36 deliciousmagazine.co.uk

ELISABETH

LUARD

PHOTOGRAPH:

CLARE

RICHARDSON

Rabbitwithtomatoes,

chilliandchocolate

SERVES6.HANDS-ONTIME 30 MIN,SIMMERING

TIME2 HOURS

InspiredbyElisabeth’sfoodand

lifestyle,I feela Spanish-stylerabbitdish

wouldbea perfecttribute.Sothisismy

twistonconejoensalsa(rabbitinsauce)

• thekindofkitchentabledishthatneeds
  justa fewchunksofcrustyloaftomopup
  thegarlickychocolatetomatosauce.Perfect
  witha crispgreensaladandperhaps
  a bowlofolivesandsomegoat’scheeseon
  theside– anda bottleoffruityred.

MAKE

AHEAD

Anyleftoverswillkeep,covered,inthe

fridgeforupto2 days.Orfreezein

portionsforupto3 monthsanddefrost

inthefridgeovernightbeforeheatingthrough.

FOOD

TEAM’S

TIPS

Youcanbuywildrabbitsfrommost

butchers– theonesweusedfortesting

therecipecamefromTheGingerPig

(thegingerpig.co.uk).Theynormallycomewith

theirliverandkidneysbutdocheck.If youcan’t

findwildrabbit,useanequalweightoffarmed

rabbitorskinless,bonelesschickenlegsor

thighsandomittheoffal.

KNOW-

HOW

Pulbiber(aleppopepper)aremildly

spicyTurkishchilliflakes.Buyin

Waitroseoratsouschef.co.uk.If you

can’tfindthemusequalitypaprikainstead.

• 2 skinnedwholewildrabbits,about1.4-1.6kg
  (seetips)withtheirliversandkidneys


• 3 tbspplainflourtodust


• 2-3tbspoliveoil


• Knobofbutter


• 6 garliccloves,peeledandsmashedflatwith
  theflatofa chef’sknife


• 2 onions,finelysliced


• 3-4freshrosemarysprigs,leavespickedand
  finelychopped


• 1-2tsppulbiberchilliflakes(seeKnow-how)
  
  
  • 300ml dry white wine or dry sherry
  
  
  • 2 x 400g tins plum or chopped tomatoes
  
  
  • 50g very dark (85%) chocolate, broken into
    small pieces
  
  
  • 1-2 tsp runny honey
  
  
  • Bunch fresh flatleaf parsley, finely chopped
  
  
  • Bunch fresh coriander, finely chopped
  
  
  
  

YOU’LL ALSO NEED...

• Large flameproof casserole with a heavy
  base and lid

1 Joint the rabbits, or ask your butcher to do it

for you: depending on the size of the rabbit, you

will have 6-10 good-sized joints from each (2

thin forelegs, 2 meatier hind legs that can each

be cut into 2 joints, and the long saddle that can

be cut into 2-4 joints). Dust the joints with flour,

then trim and chop the livers and kidneys.

2 Heat the oil in the casserole over the hob.

Shake off any excess flour and brown the joints

on both sides. Lift out of the oil and set aside.

3 Add the butter to the casserole, then add the

garlic and onions and stir until they begin to

colour. Add the rosemary and chilli flakes and

cook for 1 minute, then stir in the chopped liver

and kidneys. Pour in the wine or sherry, add the

tomatoes and bring to the boil.

4 Return the rabbit joints to the casserole,

cover and cook gently for about 1 hour. Stir in

the chocolate and honey, then cover and cook

gently for 1 hour more – top up with a little

water if it needs it – until the rabbit is tender

and the sauce is gloriously thick.

5 Toss in a handful of the parsley and coriander.

Season the sauce well with salt and pepper

and adjust the chilli flakes and honey to your

taste. Sprinkle the rest of the herbs over the

top and serve with chunks of bread to mop up

the rich sauce (see introduction). Make sure

you suck all the flavour from the bones too!

PER SERVING 530kcals, 20.8g fat (7.7g

saturated), 57.9g protein, 17.9g carbs

(11.5g sugars), 0.5g salt, 2.2g fibre