We used some wild rabbit to make this, which takes quite a bit of cooking until it is tender.
- 1 large rabbit, jointed into five or six pieces
- 600ml stock (vegetable or chicken stock)
- 100g ground almonds
- 6 cloves
- 1/4 tsp ground mace or a blade of mace
- 1/4 tsp ground cinnamon
- 50g pine nuts
- 2 tsp sugar
- a pinch of saffron
- 1 tbsp red wine vinegar
- Rinse the rabbit pieces, and drop them into boiling water. Bring the water to the boil, then drain and rinse the rabbit in cold water.
- Put the blanched rabbit into a saucepan with half of the stock, and simmer over a low heat. Check from time to time, and top up with a little water if there is a risk of the dish boiling dry. I simmered our rabbit for an hour.
- Mix the rest of the stock with the ground almonds and bring to a simmer. I used a stick blender to ensure that the almonds and the stock were well blended and finely mixed.
- Mix the rabbit and the almond mixture, and add the mace, cloves and cinnamon, as well as the pine nuts and sugar. Bring back to a simmer, and cook until the rabbit is tender.
- Meanwhile, put the saffron in a small glass or jug and add a couple of tablespoons of boiling water, and let this stand for twenty minutes.
- When the rabbit is cooked, add the saffron water and the red wine vinegar, bring back to the boil briefly, before serving.
We had this with celeriac and potato mash, and some root vegetables.