Rabbit would be lovely in a Tagine
Recipe 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
Rabbit and lemon tagine 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 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.
Leave to cook for a further 10 minutes.