Rabbit Curry is one of my favourite curry recipes. The impressive firm meat carries the mix of herbs and spices and absorbs without being overpowered. This is a very simple recipe to follow with the hit of green chilli adding that additional warmth. Also Rabbit is becoming more popular and available from supermarkets and butchers making this recipe ingredients easy to obtain. Rabbit must be cooked until it reaches at least 160 degrees F. Furthermore, both raw and cooked rabbit freezes really well without losing it flavour. Wine and fruit based sauces work very well with the meat and compliment its leanness.
Rabbit Curry
Simple recipe that is easy to follow but packs a good punch that will have your friends queing for seconds.
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Servings: 4 people
Calories: 195kcal
Ingredients
- 1 large rabbit cut into pieces
- 2 tbsp flour
- 1 inch cinnamon stick
- 1 tsp cumin seeds
- 6 pods green cardamom
- 2 medium onion finely chopped
- 2 medium tomatoes finely chopped
- 1 tbsp garam masala
- 1 tsp coriander powder
- 1 tbsp cumin powder
- 1 medium green chilli squashed
- 250 ml dry white wine
- 3 tbsp vegetable oil
- 1 whole bay leaf
- 1 tsp red chilli powder
- 3 tbsp Coriander finely chopped
- 1 pinch Salt to taste
- 1 pinch Pepper to taste
Instructions
- Start by making a tarka with the oil and spices.
- Heat the oil until quite hot over medium high heat.3 tbsp vegetable oil
- 1 inch cinnamon stick, 1 tsp cumin seeds, 6 pods green cardamom
- 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.1 large rabbit, 2 tbsp flour
- Being very careful not to burn your spices, brown the rabbit pieces.
- Once lightly browned, add the onions and coat the meat with them.2 medium onion
- Allow to fry over medium heat until the onions are translucent and soft and then add the tomatoes and green chilli paste.2 medium tomatoes, 1 medium green chilli
- Sprinkle the garam masala, cumin powder, coriander and chilli powder into the pan and stir well to combine.1 tbsp garam masala, 1 tsp coriander powder, 1 tbsp cumin powder, 1 tsp red chilli powder
- Pour in the wine along with the bay leaf and just enough water to cover the meat and simmer for about 40 minutes.250 ml dry white wine, 1 whole bay leaf
- Check the meat to ensure it is tender before serving.
- Garnish with the chopped coriander and season with salt and pepper to taste.3 tbsp Coriander, 1 pinch Salt, 1 pinch Pepper
Nutrition
Calories: 195kcal | Carbohydrates: 10g | Protein: 2g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Sodium: 52mg | Potassium: 194mg | Fiber: 1g | Sugar: 1g
14 comments
Forgotten how flavoursome rabbit was. Love this curry recipe.
This recipe for Rabbit Curry is a true gem! The use of spices like cinnamon and cardamom gives the dish an authentic, exotic twist, while the slow simmering of the rabbit ensures the meat is succulent and full of flavour.
The cooking process, though straightforward, does require a bit of attention to avoid burning the spices early on. However, the end result is absolutely worth it.
The rabbit, once browned, takes on a beautiful depth of flavour, and the tender meat simply melts in your mouth after the slow simmer. I particularly loved the subtle heat from the green chilli and the final sprinkle of fresh coriander, which added a vibrant freshness.
While some may ber put off cooking rabbit, the flavours are immense so much cheaper than most other proteins.
I did find the recipe required a bit of careful timing with browning the rabbit and making sure the spices didn’t burn, but the result was well worth the effort.
The addition of garam masala towards the end adds a warm, earthy note that really rounds out the curry. It’s a great option for those wanting to try a less common meat, and it pairs beautifully with a side of rice or bread.
This Rabbit Curry is a real treat for those who enjoy rich, spicy flavours with a touch of elegance. The combination of aromatic spices like cinnamon, cumin, and cardamom, paired with the dry white wine, elevates the dish to something quite special.
The warming spices, especially the garam masala and cumin, created a beautifully aromatic base, while the dry white wine added a lovely sharpness that balanced the richness of the rabbit.
The white wine adds a delightful acidity that complements the heat from the chilli and the warming spices. I also liked the light dusting of flour on the rabbit pieces, which helped create a lovely texture.
This is a fantastic recipe for Rabbit Curry. The cinnamon stick, cumin seeds, and cardamom pods create a fragrant base, while the white wine adds a layer of sophistication to the dish. I found the rabbit to be incredibly tender after the slow simmer
The result is a hearty and satisfying meal, perfect for spice lovers.
I was pleasantly surprised by how well the flavours in this Rabbit Curry came together.
It’s a well-balanced, flavourful curry that’s sure to please anyone looking for something unique and delicious.