1 rabbit (completely boned and cubed)
1 large onion (chopped)
4 cloves garlic (crushed)
2 heaped tbsp harissa paste (a Moroccan chilli paste)
2 heaped tbsp horseradish paste (I use Tracklements)
1 green pepper (chopped)
Zest from ½ lemon
½ tsp ground black pepper
1 tsp dried mixed herbs
1 cupful cooked/tinned butter or cannelloni beans
1 cupful brown lentils
1 litre water or stock
2 tbsp vegetable oil

•Fry the onion and rabbit pieces in the oil until lightly browned.
•Add the garlic, black pepper, harissa paste and herbs, and fry for a few more minutes.
•Add the horseradish and the lemon zest.
•Add the water/stock, the beans and lentils and stir well.
•Bring to the boil, cover and gently simmer for 1 hour on the hob, or in a 180degC oven, or best of all in a slow cooker for a couple of hours. Check occasionally and add more water if it looks too dry.
•Taste before serving and add salt or pepper if required.
•Serve with cous cous or plain boiled rice, and green beans or peas.

Note:- this is a warming, slightly spicy stew with an earthy flavour from the lentils. The spice level depends on your choice of harissa paste. If you like it hotter, add some red chillies as well.

 

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