Fruity Rabbit Tagine with Pears and Sultanas

This was inspired by a restaurant menu which sadly I was too poor to visit. Timings are for wild rabbit. Farmed will cook in less time.

• wild rabbit, cleaned and jointed
• 1 pinch saffron
• 1 small/medium onion, finely diced
• 3 cloves garlic, minced
• 1 level teaspoon freshly ground cumin
• 1 level teaspoon freshly ground coriander seed
• 3 level teaspoons freshly ground cinnamon
• 2 cubic inches ginger root, grated coarsley
• enough chicken stock to cover the rabbit in a large saucepan (400ml or thereabouts)
• handful of chopped coriander leaves
• 1 tablespoon runny honey
• half a handful sultanas
• 2 pears, cored and cut into 6 or 8 slices, depending on size
• couscous to serve

1) Wash the rabbit joints and pat dry

2) Get a large saucepan really hot and then use it to brown the rabbit joints one, or two, at a time. Set the rabbit aside

3)Turn the heat on the pan to very low. Add a splash of olive oil and the onions, garlic, ginger and spices.

4)Allow to sweat gently for 5-10 minutes until the onion is soft.

5) Add the stock, honey, saffron, sultanas and coriander leaf. Stir well, turn up the heat slightly and allow the mixture to bubble gently for a couple of minutes.
Taste the sauce and adjust spicing.

6) Add the rabbit to the saucepan and arrange to the rabbit is covered (or as close as you can manage) completely by the sauce. Bring this mixture to a simmer.

7) Simmer for 2-3 hours, until the rabbit is tender.

8) Strain the liquid off into another saucepan. Boil vigourously (well, as vigorously as you can without it spitting) until reduced by half. Add the pears and the remaining sultanas and boil gently until the pears are soft.

9) Taste and adjust seasoning.

10) Serve the rabbit joints with the sauce, pears and some couscous with almonds and/or vegetables.