Rabbit Curry Food

RABBIT CURRY

Steps:

• Start by making a tarka with the oil and spices. Heat the oil until quite hot over medium high heat.
• When hot but not yet smoking, toss in the cassia, cumin seeds and cardamom pods.
• Move the spices around in the oil and be careful not to burn them.
• Now dust the rabbit pieces lightly in the flour and add them to the pan.
• Being very carefull not to burn your spices, brown the rabbit pieces. Don't worry too much about browning, just be sure not to burn the spices.
• Once lighly browned, add the onions and coat the meat with them.
• Allow to fry over medium heat until the onions are translucent and soft and then add the tomatoes and green chilli paste.
• Sprinkle the garam masala, cumin powder, coriander and chilli powder into the pan and stir well to combine.
• Pour in the wine - if using - the bay leaf and just enough water to cover the meat and simmer for about 40 minutes.
• Check the meat to ensure it is tender. If not, cook it a little longer. Don't rush things!
• Garnish with the chopped coriander and season with salt and pepper to taste.

SCOTTISH RABBIT CURRY

Steps:

• 1. In a Dutch oven, melt the butter over medium heat and sauté the rabbit pieces until well browned, about 15 minutes. Remove from the pan and reserve.
• 2. Using the same pan you browned the rabbit in, and without wiping it out, sauté the bacon over medium heat until it's browned and has rendered its fat in the pan, about 10 minutes. Add the flour and cook, whisking constantly, until it is dissolved, about 3 minutes. Add the curry paste and stir to combine well with the flour mixture. Stir in the chicken broth, 1/4 cup at a time. The pan contents now will have the consistency of a thin sauce.
• 3. Reduce the heat to medium-low and add the browned rabbit pieces along with the onions, mushrooms, celery, and salt. Simmer the dish, stirring occasionally, until the meat is cooked through, the onions are tender, and the sauce has thickened up, about 1 1/2 hours. Serve warm, preferably over rice.