Topic: Rabbit Curry

[DalPuri]

Click here http://www.talktalk.co.uk/video/5209/lifestyle/Rabbit-Curry-by-Vivek-Singh/




Rabbit leg cooked in pickling spices
This is the type of dish that would be cooked on a 'shikaar' or a hunting expedition when the Rajput princes would go out hunting with their entourage. It would originally be done using hare but works just as well with rabbit

Serves 4
4-6 Rabbit legs / 2 lb, cleaned and cut in to 2 pieces, or alternatively left whole
1 ? tsp ground turmeric
2 tsp salt
1.5 l water

For sauce
50 ml mustard oil
75 ml ghee or clarified butter
4 whole dried red chillies
1tbsp pickling spice mix (equal quantities of fennel seeds, onion seeds, carom seeds, cumin seeds mustard seeds and fenugreek seeds)
8 cloves garlic, finely chopped
2 onions /150 g onions, finely chopped
1 tsp salt
1 inch piece of ginger, cut in to julienne
300g/ 1 1/3 cup yoghurt, whisked
2 tsp chickpea flour
25 g jaggery or molasses
Juice of 1 lemon

Method
Place the rabbit legs in a pan and bring to a boil with water, 1 tsp of salt and turmeric. Once it comes to a boil, reduce heat, cover with a lid and simmer for 45 minutes or until tender. Remove from the liquid, drain and reserve the cooking liquid.

In another heavy bottomed pan, heat mustard oil to smoking point, then add ghee and as it melts, add red chillies and let them crackle for a few seconds, now add the pickling spices and as they begin to crackle and change colour, add the garlic. Saut? garlic for a minute or so and as it changes its colour to golden brown, add onions and saut? until they turn light golden in colour. Now add the remaining salt and turmeric powder and the cooked rabbit legs. Add ginger and molasses and stir for a few minutes until legs start to acquire a light brown colour, now add the reserved cooking stock and let it simmer for 5 minutes.

In a separate bowl whisk yoghurt with the chickpea flour and mix well. Add the yoghurt mix to the pan slowly with continuous stirring to prevent the yoghurt from getting split. When all the yoghurt has been incorporated simmer for a couple of minutes, check seasoning and finish with a lemon juice. Serve with either rice or bread of your choice.

[976bar]

Nice find Dalpuri, that looks really nice

[Razor]

Hi DP,

Don't think that I've ate rabbit before?  Sounds delish but the in the picture, the curry looks GREEN

Ray

[976bar]

Hi DP,

Don't think that I've ate rabbit before?  Sounds delish but the in the picture, the curry looks GREEN

Ray

Thats because all they eat is grass Razor!!! ;D ;D ;D ;D

[DalPuri]

Hi Ray,
a slight green tint maybe, but possibly more your contrast? 
I love rabbit!
Makes a great curry. I've cooked Rabbit and Artichoke curry a few times in the past. Jerusalem Artichokes make a Fantastic curry!
I grew up eating rabbit, although i'm not so keen on the flavour of domesticated(my nan was still breeding into the 70's from the recommendation during ww2)
I dont go in for the hanging thing either, be it rabbit or pheasant. Both are wonderful meats from fresh killed.(shot or roadkill  )
I like the fact that he calls it cinnamon leaf though, good man 

Cheers, Frank.

p.s. if anyone ever decides to make a curry with jerusalem artichokes, make sure you add Hing powder!  ;D   

[Peripatetic Phil]

Hi Ray,
a slight green tint maybe, but possibly more your contrast? 

Er, no : /distinctly/ green here too ...

Incidentally, much as I love fluffy bunny-wunnies, and drive very carefully down our local lanes so as not to risk injuring one (or worse), I am not averse to collecting others' road kill, but I have never made a curry from one.  My standard rabbit dish is a rabbit pie, made with jointed (but not boned) rabbit, leeks and lemons : absolutely delicious.

** Phil.

[976bar]

Hi Ray,
a slight green tint maybe, but possibly more your contrast? 
I love rabbit!
Makes a great curry. I've cooked Rabbit and Artichoke curry a few times in the past. Jerusalem Artichokes make a Fantastic curry!
I grew up eating rabbit, although i'm not so keen on the flavour of domesticated(my nan was still breeding into the 70's from the recommendation during ww2)
I dont go in for the hanging thing either, be it rabbit or pheasant. Both are wonderful meats from fresh killed.(shot or roadkill  )
I like the fact that he calls it cinnamon leaf though, good man 

Cheers, Frank.

p.s. if anyone ever decides to make a curry with jerusalem artichokes, make sure you add Hing powder!  ;D

I'd like to see you're Rabbit and Artichoke recipe, why haven't you posted this on here before? Annnd.... why is Hing powder so important?

Recipe with pictures please!!

[Razor]

I know where I can go and get me some Rabbits, trouble is, with this being deepest darkest Manchester, I reckon dem pesky wabbits could be armed, and would start to shoot back if I open fired upon them

[976bar]

I know where I can go and get me some Rabbits, trouble is, with this being deepest darkest Manchester, I reckon dem pesky wabbits could be armed, and would start to shoot back if I open fired upon them

LOL, I'll have to send you some of my old Military Survival techniques in catching, killing, skinning and cooking skills...

[Razor]

Hey Bob,

Cheers mate, but this is what I'd be up against;

Pesky Manc Wabbits


Ray