Best 2 Scottish Rabbit Curry Recipes
SCOTTISH RABBIT CURRY
Okay, rabbit is a traditional meat and curry is a classic sauce, but who knew they went together? Of course, in curry-crazy Britain, you shouldn't be surprised. Traditionally, this dish is called a Scottish curry, but it's really just a British rabbit stew with curry added.
Provided by Brian Yarvin
Categories Soup/Stew Braise Meat Rabbit Bacon Spice Curry
Yield Makes 4 servings
Number Of Ingredients 11
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.
SCOTTISH RABBIT CURRY
Steps:
- Choose a fat, fresh rabbit. (To test it, examine the kidney.) Cut it into at least twelve pieces; brown these in butter, with onions. When browned, if you wish delicate cookery, pour off the butter and add three-quarters of a pint of well-seasoned stock, one large spoonful of curry-powder and one of flour, six ounces of streaky bacon cut into half inch cubes, and also half a dozen button onions. Season with a teaspoonful of mushroom powder. Simmer this slowly for half an hour at least, stirring it. Add what more seasonings you think required, as cayenne, a little turmeric, or some acid. Pile up the pieces of rabbit and pour the sauce, which should be thickish as in all curry dishes, over them. Serve with plain boiled rice in a separate dish. Fresh coco-nut is an excellent ingredient in mild curries. Rasp and stew it the whole time; we do not like green vegetables in curries though they are sometimes used. Mushrooms are an enrichment, celery is good, and onion is indispensable. From: The Scots Kitchen With Old-time Recipes Shared By: Pat Stockett
Nutrition Facts : Calories 247 calories, Fat 20.5655918708937 g, Carbohydrate 11.6591256014521 g, Cholesterol 39.6130923746667 mg, Fiber 1.91218755316148 g, Protein 4.74034676279689 g, SaturatedFat 9.15762254004762 g, ServingSize 1 1 Serving (149g), Sodium 295.062777422974 mg, Sugar 9.74693804829057 g, TransFat 1.98075960880838 g
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