Rabbit with Green Olives and Preserved Lemons

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

1 wild rabbit jointed into 8 (legs chopped in half)

50g butter

½ tsp flaked sea salt

3tbsp coriander stalks, finely chopped, leaves reserved

1 medium red onion, very finely diced

2 cloves garlic, finely chopped

1 large thumb of ginger, finely chopped

1 tsp ground cumin

½ tsp ground cinnamon

2 tsp turmeric

12 large green olives, stoned and halved lengthways

700ml water

60g preserved lemons (quartered lengthways and thinly sliced)

subheading: To serve:

Cooked couscous with a pinch of cinnamon

Directions at countryside-alliance.org

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