Being creative in the kitchen is a lot of fun, especially if one can rely on the hunter who often brings lovely, fresh, organic rabbit. He hunts on properties where insecticides are not used, and the grass is not sprayed with hormones and other awful things. Mrs BYF has always loved chicken tikka saag, with saag in restaurants being mostly spinach, so she decided to re create the dish using a young rabbit and some tender stinging nettle tips. I do not normally enjoy Indian food, but this was delicious. What made it even more delicious is that the main ingredients were free. The rabbit was a gift and the nettles were picked by me in a friend’s vegetable garden!
1 rabbit cut up in pieces
1 cup blanched nettle tips, seeds included if they are still green
1/4 cup vegetable oil for frying
1 table spoon of flour (I know this is the hard one!)
1 medium onion finely chopped
1 teaspoon fresh ginger
1 small chili
1 teaspoon mustard seeds
4 cardamom pods, smashed
1 teaspoon coriander seeds ground
2 cloves garlic
2 teaspoons garam masala
1 cinnamon stick
1 tablespoon butter
1 cup of stock, I used home made quail stock
Heat the oil in a pot or pan big enough to hold all the rabbit pieces lying flat. Brown the rabbit well and remove from the pan. In the same pan, fry the onion until soft then add all the other ingredients except the nettles. Fry the spices until they release their aromas. Add the nettles, the rabbit and the stock, sprinkle the flour over the mix, stir until the rabbit is covered in sauce, cover the pan and cook on medium heat for about 1 hour (this depends on the age of the rabbit) until tender.
I served the dish with a cup of cooked basmati rice, tinted a lovely yellow by adding a teaspoonful of turmeric.
Mrs BYF has done well again and we washed it all down with some home made Elderberry Wine