SPICED RABBIT LEGS w/TOMATOES & OKRA

By BobD

Ingredients

• 4 SERVINGS
• Spiced Rabbit Legs with Tomatoes, Okra, and Ginger with Scented Basmati Rice
• Keep the spice mixture tightly capped and store in a dark cupboard or shelf. You can use it in several dishes, including Cranberry-Apple Chutney.
• 4 rabbit hind legs, blotted dry
• • Salt and pepper to taste
• • Regime Blend spice mixture (recipe follows)
• • 2 tablespoons olive oil
• • 1 large onion, split lengthwise and cut into thing lengthwise strips
• • 3 tablespoons chopped garlic
• • 3 cups peeled, seeded, and chopped plum tomatoes (about 10 to 12), or chopped canned plum tomatoes
• • 1 bay leaf
• • 1 sprig thyme, or 1 teaspoon dried thyme
• • 1 sprig rosemary, or 1 teaspoon dried rosemary
• • 1 teaspoon grated orange zest
• • 2 inch piece fresh gingerroot, julienned
• • 1 cup vegetable or chicken stock
• • Scented Basmati Rice (recipe follows)
• • 1 small cauliflower, core removed, florets thinly sliced
• • 1/2 cup pitted imported black olives
• • 1/2 pound okra
• • Tabasco to taste
• • 1/2 cup coarsely chopped cilantro

Details

Servings 4
Adapted from dartagnan.com

Preparation

Step 1

1. Make Regime Blend spice mixture.

2. Season rabbit with 1 teaspoon Regime Blend. Heat a large heavy pot over medium-high heat. Add olive oil and rabbit legs, and brown 3 to 4 minutes on each side. Stir in onion and garlic, reduce heat to medium, and cook until onion begins to brown, 7 to 8 minutes.

3. Add tomatoes, bay leaf, thyme, rosemary, orange zest, ginger, and vegetable stock and bring to a boil over high heat. Reduce heat so liquid is simmering. Partially cover pot, and cook until rabbit is fork tender, 45 minutes to 1 hour. Dish may be prepared ahead to this point.

4. While rabbit simmers, prepare Scented Basmati Rice.

5. Once rabbit is tender, return liquid to a boil, then adjust to a simmer. Remove bay leaf and, if using fresh sprigs, thyme and rosemary. Add cauliflower, olives and okra. Partially cover, and cook just until vegetables are crisp-tender, and Tabasco. Just before serving, stir in half the cilantro. Use the remaining cilantro to garnish.

Ingredients for Regime Blend

• 2 tablespoons coriander seeds
• 2 star anise
• 1 tablespoon fennel seeds, half raw, half roasted
• 2 teaspoons mustard seeds
• Seeds from 5 cardamom pods
• 1 teaspoon cumin seeds
• 1 teaspoon ground ginger
• ½ stick cinnamon, broken into pieces
• 1 teaspoon white peppercorns
• 1 teaspoon black peppercorns
• 3 bay leaves
• ¼ teaspoon ground mace

Directions for Regime Blend

Combine all ingredients and grind finely in a spice mill or coffee grinder. Store in a covered jar.

Ingredients for Scented Basmati Rice

• 1 tablespoon olive oil
• 2 shallots, minced
• 1 cup basmati rice
• ½ x 3 inch piece lemon zest
• 1 small sprig rosemary
• 1 bay leaf
• 1 teaspoon salt
• ¼ teaspoon Regime Blend spice mixture (recipe above)
• Salt and pepper to taste

Directions for Scented Basmati Rice

1. Heat a large saucepan over medium-high heat. Add olive oil and shallots, and cook just until shallots are soft but not brown. Add rice and stir until it is lightly coated with oil, then add 2 cups ingredients, stir once, and cover. Reduce heat so liquid barely simmers, and cook for 15 minutes.

2. Remove pan from heat and set aside for 5 minutes. Fluff rice with a fork, and turn into a shallow bowl to cool slightly.