Spiced wild rabbit and red wine stew

 

Preparation time
overnight

Cooking time
1 to 2 hours

Serves
Serves 4


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the stew

  • 1 wild rabbit, jointed
  • 1 lime, juice only
  • 1 knob fresh root ginger, peeled and chopped
  • 1 tbsp chilli flakes
  • 1 tsp crushed coriander seeds
  • 1 tsp crushed cumin seeds
  • ½ tsp crushed black peppercorns
  • pinch ground cardamom
  • 30g/1oz butter
  • 3 red onions, sliced
  • 1 red chilli, chopped
  • 2 red peppers, seeds removed and sliced
  • 6 garlic cloves, finely chopped
  • 400g tin chopped tomatoes
  • 300ml/10fl oz red wine
  • 1 bay leaf
  • 1 bunch fresh coriander, chopped

For the flatbread

  • 150g/5½oz plain flour
  • 100g/3½oz stoneground wholemeal flour
  • 300ml–400ml/10fl oz–14fl oz milk
  • 80ml/2½fl oz yoghurt