Sweetly spiced rabbit pilaf

• butter↗1 tbsp tbsp
• olive oil↗1 tbsp tbsp
• onions↗2

  thinly sliced

• garlic cloves↗3

  sliced

• wild rabbits↗meat from legs and loins of 2

  cut into bite-sized chunks

• cinnamon sticks↗2

  2

• cumin seeds↗1 tbsp tbsp
• chilli powder or hot paprika↗½ tsp tsp

  ½ tsp plus a sprinkle

• long-grain rice↗250g g

  well rinsed

• butternut squash↗350g g

  peeled and sliced into half-moons

• pitted prunes↗85g g
• chicken stock↗400ml ml
• mint↗handful

  (or coriander, or dill)

• toasted pine nuts↗2 tbsp tbsp

  or toasted flaked almonds

• low-fat Greek yogurt↗
• pomegranate molasses or lemon juice↗

Step-by-step instructions

1. 1

   Melt the butter and oil in a wide, lidded pan, and add the onions and garlic. Soften gently for 5 mins, then tip in the rabbit and cook for 5 mins more, stirring until it changes colour all over (it doesn’t need to be particularly browned). Turn up the heat a little, add the spices and fry for 2 mins until aromatic. Lift out the pieces of loin and set aside.

2. 2

   Tip in the rice, squash and prunes, cover with the stock and season. Bring to a simmer, cover and cook gently for 10 mins. Put the loin meat on top of the rice, re-cover and cook for another 5 mins or until you can see channels appearing in the surface of the rice and most or all of the liquid has disappeared. Remove from the heat and set aside for 10 mins.

3. 3

   Fluff up the tender rice with a fork, check the seasoning and scatter with the fresh herbs and the nuts. Serve each portion with a blob of yogurt topped with a sprinkling of chilli or paprika, plus a drizzle of tangy pomegranate molasses or lemon juice.