For the stew:
1 whole rabbit, about 800g
¼ cup olive oil
2 cinnamon sticks
¼ tsp ground cloves
1 tsp ground turmeric
½ tsp ground cumin
½ tsp ground coriander
2 brown onions, diced
3 tbsp light brown sugar
1 tsp salt flakes
1 tsp malt vinegar
3 tbsp tomato paste
3 cups dry red wine
8 cloves garlic
6 bay leaves
200g flour (for dusting rabbit)
Preheat the oven to 180°C/gas mark 4
Break rabbit into large chunks or ask your butcher to do this for you (keep the kidneys and liver whole).
Place rabbit pieces in a large bowl with the red wine, garlic and bay leaves. Allow to marinate overnight or for a minimum of two hours.
Remove rabbit from the wine and pat dry. Keep all the liquid the rabbit was in.
Season the rabbit with salt and freshly ground pepper.
Place flour in a bowl and dust each piece of the rabbit including the kidneys and liver.
Heat two tablespoons of the olive oil in a flameproof casserole dish over high heat.
Add rabbit pieces and cook a few minutes on each side until evenly browned.
Remove and set aside.
Add spices, coriander, onion, sugar, salt and malt vinegar and cook for a few minutes until onion softens.
Stir through tomato paste and allow to cook out, return rabbit (not the kidneys or liver) to the dish, add the wine and cook for about 15 minutes or until the sauce has thickened.
Add enough water to cover the rabbit, place lid on top and simmer for about 1½ hours or until the meat comes away from the bone.
Remove rabbit from the dish, gently pull the meat away from the bones and discard the bones.
Once the meat has been picked, place back into the sauce, add the peas, kidneys and liver, allow to cook for another five minutes.
Divide the rabbit between six serving bowls and top with the sauce.
I love to serve it with crusty bread and chips :)