I was in deep conversation with a butcher yesterday and we agreed that rabbit is a much forgotten meat that really needs to be revived. If you are worried about what people might say when you serve it don’t tell them until after supper!
Do clear out the freezer of any pheasant or partridge I make a lot of casseroles this month to clear the decks so t to speak and I then have a well stocked freezer of ready made meals.
Rabbit Curry
Serves 6
750g rabbit meat, cubed
60g butter
2 tbsp. sunflower oil
Salt and pepper
300ml game or chicken stock
2 tbsp flour
2 tbsp curry powder
½ tsp turmeric
Pinch of ground cardamom
3cm piece of peeled and grated ginger
15g sultanas, soaked in hot water to cover
2 shallots, finely chopped
3 tbsp. tomato puree
Heat ½ of the butter and 1 tsp. of the oil in a frying pan Fry the shallots until they have softened and started to colour and then toss in the drained sultanas. Set aside and keep warm. In a clean frying pan, add the remaining butter and oil and cook the rabbit pieces quickly until they are cooked through. Remove them with a slotted spoon and keep warm. Set aside. Pour off all but 1 tbsp. of the fat left in the frying pan. Add the curry powder, spices, flour and tomato puree and cook for about 2 minutes. Next pour in the stock and stir vigorously scraping up all the caramelized bits from the bottom of the pan. Bring the sauce to the boil and cook for 10-15 minutes until the sauce starts to thicken, add more stock if it is too thick. Season with salt and pepper. Add the rabbit pieces to the sauce and cook for a few minutes then serve with basmati rice.
Tip:
I have fallen in love with Bendick’s Bittergingers – perfect for serving after the rabbit curry! They are the gignger equivalent of the Bittermint which I have a passion for. The Bitterginger’s deliver an intense ginger hit!
This article by Amy Willcock appears in The
Shooting Gazette February 2008, and is reproduced here with permission.
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