Spiced wild rabbit and red wine stew recipe
 The rich taste of rabbit makes it an ideal meat for a stew and it can hold its own alongside the strong flavours of the wine and spices. 1 wild rabbit, jointed1 lime, juice only 1 knob fresh root ginger, peeled and chopped1 tbsp chilli flakes 1 tsp crushed coriander seeds 1 tsp crushed cumin seeds ½ tsp crushed black peppercorns pinch ground cardamom 30g/1oz butter 3 red onions, sliced 1 red chilli, chopped 2 red peppers, seeds removed and sliced 6 garlic cloves, finely chopped 400g tin chopped tomatoes 300ml/10fl oz red wine1 bay leaf 1 bunch fresh coriander, chopped 1 wild rabbit, jointed 1 lime, juice only 1 knob fresh root ginger, peeled and chopped 1 tbsp chilli flakes 1 tsp crushed coriander seeds 1 tsp crushed cumin seeds ½ tsp crushed black peppercorns pinch ground cardamom 30g/1oz butter 3 red onions, sliced 1 red chilli, chopped 2 red peppers, seeds removed and sliced 6 garlic cloves, finely chopped 400g tin chopped tomatoes 300ml/10fl oz red wine 1 bay leaf 1 bunch fresh coriander, chopped 150g/5½oz plain flour100g/3½oz stoneground wholemeal flour300ml–400ml/10fl oz–14fl oz milk80ml/2½fl oz yoghurt 150g/5½oz plain flour 100g/3½oz stoneground wholemeal flour 300ml–400ml/10fl oz–14fl oz milk 80ml/2½fl oz yoghurt Method To make the stew, place the rabbit pieces in a bowl with the lime juice, ginger, chilli flakes, coriander seeds, cumin seeds, peppercorns and cardamom. Cover and leave to marinate overnight in the fridge. To make the flatbread, mix the two flours together in a large bowl, make a well in the centre and add the milk and yoghurt. Mix the flours with the milk and yoghurt until it achieves a pouring consistency. Leave to rest for 1–2 hours. For the stew, heat the butter in a casserole and add the onions, chilli, pepper and garlic. Cook until softened, add the tomatoes and simmer until the volume has reduced by a third. Add the marinated rabbit, wine and bay leaf. Cover and simmer gently for 60–80 minutes, until the rabbit is cooked through and tender. If needed, continue to cook the sauce until reduced to a good consistency. Pour a quarter of the flatbread mixture into a small frying pan, like a pancake batter, and cook until puffed up and brown spots form on the bottom - about 2-3 minutes. Turn the flatbread over and cook on the other side. Repeat with the rest of the mixture. Stir the coriander into the stew and serve immediately with the flatbreads. To make the stew, place the rabbit pieces in a bowl with the lime juice, ginger, chilli flakes, coriander seeds, cumin seeds, peppercorns and cardamom. Cover and leave to marinate overnight in the fridge. To make the stew, place the rabbit pieces in a bowl with the lime juice, ginger, chilli flakes, coriander seeds, cumin seeds, peppercorns and cardamom. Cover and leave to marinate overnight in the fridge. To make the flatbread, mix the two flours together in a large bowl, make a well in the centre and add the milk and yoghurt. Mix the flours with the milk and yoghurt until it achieves a pouring consistency. Leave to rest for 1–2 hours. To make the flatbread, mix the two flours together in a large bowl, make a well in the centre and add the milk and yoghurt. Mix the flours with the milk and yoghurt until it achieves a pouring consistency. Leave to rest for 1–2 hours. For the stew, heat the butter in a casserole and add the onions, chilli, pepper and garlic. Cook until softened, add the tomatoes and simmer until the volume has reduced by a third. Add the marinated rabbit, wine and bay leaf. Cover and simmer gently for 60–80 minutes, until the rabbit is cooked through and tender. If needed, continue to cook the sauce until reduced to a good consistency. For the stew, heat the butter in a casserole and add the onions, chilli, pepper and garlic. Cook until softened, add the tomatoes and simmer until the volume has reduced by a third. Add the marinated rabbit, wine and bay leaf. Cover and simmer gently for 60–80 minutes, until the rabbit is cooked through and tender. If needed, continue to cook the sauce until reduced to a good consistency. Pour a quarter of the flatbread mixture into a small frying pan, like a pancake batter, and cook until puffed up and brown spots form on the bottom - about 2-3 minutes. Turn the flatbread over and cook on the other side. Repeat with the rest of the mixture. Pour a quarter of the flatbread mixture into a small frying pan, like a pancake batter, and cook until puffed up and brown spots form on the bottom - about 2-3 minutes. Turn the flatbread over and cook on the other side. Repeat with the rest of the mixture. Stir the coriander into the stew and serve immediately with the flatbreads. Stir the coriander into the stew and serve immediately with the flatbreads.