NEXT
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