Rabbit I notice in my local supermarket seems to be making somewhat of a comeback. Though, sadly, the days of a dollar a pair have long gone. This delicious rabbit stew makes a scrumptious meal for a cold night with friends. Rabbit will cope well with the slightly acidic sumac spice and the fiery chilli in chorizo.

Ingredients

• 1 rabbit, jointed
• 50 grams butter
• 1 onion, peeled and chopped
• 2 tsp minced garlic
• 1 red pepper, deseeded and cut into 1cm strips
• 100 grams semi dried chorizo, sliced
• 1/2 - 1 tsp ground coriander
• 1 1/2 tsp sumac (see Cook\'s Tip)
• 2 tblsp tomato paste
• 3/4 cup white wine
• 2 1/4 cups chicken stock
• 2 tsp finely grated orange rind
• 1 tblsp fresh chopped thyme
• 500 grams fresh or frozen broad beans
• 2 tomatoes, deseeded and chopped

Goat’s Cheese Mash

• 750 grams starchy potatoes, peeled and chopped
• about 6 tblsp cream
• 100 grams goat’s cheese, crumbled
• 1 tblsp fresh thyme leaves or chives

Method

1. Brown the rabbit in the butter in a hot pan and transfer to a casserole. Add the onions, garlic, red pepper and chorizo to the pan and cook gently for 3-5 minutes until softened. Stir in the ground coriander, sumac and tomato paste and cook for a further 2-3 minutes until really fragrant.
2. Add the wine, chicken stock, orange rind and thyme. Stir well and simmer for 2 minutes before carefully pouring over the rabbit.
3. Cook at 160°C for 45-50 minutes or until the rabbit is tender.
4. Blanch the broad beans and refresh in cold water. Peel away the coarse outer skin. Add to the stew and season with salt and pepper. Add the broad beans and tomato and cook for a further 10 minutes. Serve with Goat’s Cheese Mash and steamed green vegetables. Garnish with extra orange rind and thyme.

Goat’s Cheese Mash

1. Cook the potatoes in boiling salted water until tender, drain thoroughly. Mash the potatoes and cream and mix in the goat’s cheese and thyme. Season with salt and pepper.

Cooks Tips

Jointing a rabbit is very similar to jointing a chicken. With a sharp knife cut down either side of the thigh joint and if wished cut in half between the leg and thigh. Cut across the saddle (centre) to achieve 2 meaty portions. Cut down either side of the front leg joints. These pieces are very small out worth including. Sumac is a berry from the rhus tree. It offers a mild sour flavour, without the acidity of lemon or vinegar and the strength of tamarind. It is more likely to be found as a ground spice in specialty cook shops, especially those specialising in Middle Eastern Foods. Contact www.zarbo.co.nz