Serves: 2-4
Ingredients
- Rapeseed oil
- Four rabbit legs, or one whole rabbit jointed
- 300ml hot chicken stock
- One vanilla pod, split lengthways
- Two cardamom pods
- Two garlic cloves, peeled
- ½ tbsp coriander seeds
- Six black peppercorns
- Sea salt flakes
- Freshly ground black pepper
- One red chilli, finely chopped to serve
- Two tsp chopped coriander leaves, to serve
- Zest of one lime, to serve
For the sweet and sour sauce:
- 150ml malt vinegar
- 150g caster sugar
- Two tbsp soy sauce
- One red small chilli, chopped
- One tbsp fresh ginger, grated
- One tbsp tamarind paste
- Four star anises
- ½ pineapple, skin, eyes and core removed then diced
Instructions
- Preheat the oven to 180°C/360°F/Gas mark four
- Heat a good slug of rapeseed oil in a flameproof casserole dish.
- Add the rabbit legs and cook until golden brown and sealed on all sides.
- Remove from the dish.
- Add the stock to the dish and deglaze, scraping up all the roasting juices with a wooden spoon.
- Stir in the split vanilla pod, cardamom, garlic, coriander seeds and black peppercorns
- Then add the rabbit legs to the stock.
- Cover the dish and place in the preheated oven for 25 minutes, or until the rabbit is tender.
- Remove the legs from the dish and set aside.
- Strain the cooking liquid through a sieve into a saucepan and cook on the hob until reduced by half.
- To make the sauce, put the vinegar and sugar in a saucepan and heat over a medium heat until a light caramel colour. Add the soy sauce, chilli, ginger, tamarind paste, star anise and pineapple then cook for a further two minutes. Stir in the reduced rabbit stock and cook for another two minutes.
- Return the rabbit legs to the pan and turn them in the sauce to glaze.
- Season to taste.
- Lift the legs out, place onto a serving dish and pour over the sauce.
- Sprinkle with the chopped chilli and coriander before finishing with the lime zest.
- Serve with steamed jasmine rice and toasted sesame seeds.
