A great winter warmer dish of whole rabbit cooked with vegetables, fragrant ginger and cinnamon.


  • For the marinade

  • 2 tbsp crushed black peppercorns

  • 2 cloves garlic ground

  • 1 tsp salt

  • 1 tsp cinnamon

  • 1 tsp ground ginger

  • 2 tbsp olive oil

  • For the stew

  • 1 whole rabbit, jointed

  • 60g (2 oz) olive oil

  • 12 Vine ripened tomatoes

  • 2 onions cut into large dice

  • 1 tsp roasted coriander seeds crushed

  • ½ lemon

  • 2 sprigs thyme

  • 30ml (1 fl oz) sherry

  • 255ml (9 fl oz) chicken stock

  • For the garnish

  • 140g (5 oz) almonds, ground

  • 120 ml (4 fl oz) coriander

  • 1 tbsp fresh mint

  • 225g (8 oz) Greek yoghurt


  • 1.

    Grind up the marinade ingredients in a pestle and mortar. Toss the rabbit through the ground marinade and leave for 6 hours.

  • 2.

    Preheat the oven to 200ºC / 400ºF / gas mark 6.

  • 3.

    Cut the rabbit into chunks and fry pieces with a little olive oil in a large casserole dish until lightly coloured. Add the tomatoes, onions, thyme and coriander seeds. Squeeze in the lemon juice and add the remaining ½ lemon and pour in the sherry. Add the stock and cook for 30 minutes.

  • 4.

    Fry off the almonds.

  • 5.

    To serve, sprinkle the almonds and coriander on top and serve with fresh mint mixed through natural yoghurt.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1156kj
  • Fat Total 67g
  • Saturated Fat 13g
  • Protein 98g
  • Carbohydrate 42g
  • Sugar 17g
  • Sodium 890mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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