jultaylor1972 2 Posted July 7, 2007 Report Share Posted July 7, 2007 Ingredients :1 rabbit, jointed 1 lemon 4 onions 4 cloves garlic 50g butter Salt 1/2 teaspoon fresh grated ginger 1/2 teaspoon powdered cumin 1 stick cinnamon 2g saffron (in stamens, not powdered) 1 bunch parsley 1 bunch coriander Chicken stock Recipe :Peel and chop onions, crush garlic and chop herbs. Melt butter in a large pan, brown meat. Add onions once rabbit is golden. Cook for a few more minutes, then remove liver from heat. Add ginger, cumin, cinnamon, saffron and crushed garlic, then stir in 300ml stock. Season. Mix ingredients well, then leave to cook for 30 minutes. Add up to 200ml more stock if necessary during cooking, to keep meat moist. Add juice of half a lemon, parsley and coriander. Chop and add liver, leave to cook for a further 10 minutes. Make couscous: Weigh out, then cover with boiling water. Cover bowl and leave couscous to absorb water, until light and fluffy. Melt in a knob of butter to taste. Serve couscous and meat together. Serves 4-6 10 mins prep 40 mins cooking time. Enjoy! Quote Link to post Share on other sites
skycat 6,174 Posted July 8, 2007 Report Share Posted July 8, 2007 Sounds totally deeelicious: I've saved that one and will try it out when I've got a few spare half grown tender ones LOL Quote Link to post Share on other sites
mooster 1 Posted July 12, 2007 Report Share Posted July 12, 2007 Thanks for that.By mid winter i'm usually ready for some fresh ideas. A day ferreting,home and prepare my bunnies,share some bits with the ferrets,cook this recipe,sit out the back yard with a pint of rough cider and my ferrets trying to steal from my plate! Family looking out from inside shaking their heads....I'm in heaven at the end of a perfect day! Thanks again. Quote Link to post Share on other sites
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.