Ingredients

A rabbit, skinned and jointed
2 teaspoons cinnamon
Butter for frying
¾pt/450ml good stock
4 teaspoons ground ginger
Pepper and salt
2 teaspoons ground coriander 
2 – 3 eating apples, cored and grated

Method

Melt the butter in a saucepan and fry the rabbit pieces until well browned.  Sprinkle on the ground spices, stir and fry for another minute, then add enough of the stock to cover the meat.  Season to taste and bring to the boil.  Then turn down the heat to a simmer, cover and cook for about an hour, or until the meat is very tender (it may take longer).

After 30 minutes, add the grated apple.  At the end of the cooking time the sauce should be quite thick, like single cream.

Serve with croûtons of wholemeal toast, and/or mashed potatoes.

Serves 4 – 5.