Cusgarne Rabbit Tagine

Ideally, a meal needs to be five things to rate as exceptional for us at Cusgarne. Healthy, affordable, kind to the environment, really, really tasty and be just a little unusual.

...Which is why we love rabbit tagine and thus thought it would be fitting for our first recipe post. It took skill to hunt the rabbit and grow the crops, its delicious, swap the oranges for plums or other seasonal fruit and it can be entirely local and low impact.

Tagine is the ultimate dinner for all year round. Fragrant and warming, its great with a buckwheat tabouleh salad or fragrant cous cous and cooked veg in the winter.

Tagine is based on a number of principles, so as long as you get the key spices in there you can get as creative as you like. Morrocan street tagines are super simple, while for a special occaision they are sumptious and rich.

The case for wild rabbit... yes, we know they are cute... however rabbit is abundant in the UK and a complete menace to farmers. Most big farms employ full time staff to drive around at night and shoot them... which means every vegetable in the supermarket has impacted the rabbit population anyway, so sourcing the meat means that nothing has gone to waste. Rabbit is also beautifully lean and healthy.


serves 4/5 - prep 20 mins - cook 7-8 hrs on low heat

1 Organic Large Wild Rabbit / Chicken in pieces

2 Onions

3 Cloves Garlic

2 Carrots

3/4 Potatoes/Sweet Potatoes

3/4 litre chicken/vegetable stock

big squeeze honey

couple teaspoons each of ground cumin, cumin seeds, coriander and cinnamon

few cloves and cardamon (optional)

1 inch knob ginger

2 tablespoons raisins

1 orange peeled and in pieces

2 handfuls plums, prunes or apricots

salt and pepper to taste

Some chopped parsely and a wedge of lemon to squeeze over once served


In the morning... Put the oven on a medium heat. Chop and fry onion, garlic, carrots, potatoes and ginger in a heavy cast iron pan or casserole dish (with lid). Pop in the whole rabbit, fry until browned on both sides.

Add the spices and fruit, stir, then pour in the stock.

Pop the lid on and put in the oven or top oven of an aga for a hour. Then transfer to a slow cooker or move to the bottom oven. Go out and enjoy the day!

Come home and serve with a bulgar wheat tabouleh, our kale salad, cous cous or fresh crusty bread. Eat and be happy.

Delicious with either an organic white burgundy or white bordeaux wine, a chilled red clairet or a smooth red.

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