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Discussion Starter · #1 ·
Me and dad had a few rabbits at a friends house and cooked this way, quite yumbo:D
1or more rabbits
Spice rub(used equal parts paprika, chillli powder the lots of black pepper and a splash of cider vinegar)
Can of larger(used fosters)
Bay leaf, onion(or what ever veg ya got)

Method:
First rub bunny in spice rub
Then brown him in a casserole dish with a bit of oil.
Then pour in your beer/larger etc and add enough water to cover your bunny(s)
 

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Discussion Starter · #2 ·
Then add a chicken stock cube, bay leaf, and veg
Leave to simmer for a few mins then transfer to a hot oven and leave until cooked turning the rabbit halfway through.
Serve and add salt etc to taste:)
 

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Loooove it! Nothing quite like a nice rabbit stew with loads of onions , field mushrooms , cabbage , swede not forgetting a bottle of cheap red wine or even a couple of cans of guinness for the stock. Served with mash potatoes, delish!
 

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Rabbit also makes a cracking curry - my OH's restaurant sells a version on the menu!

All you've got to do is cleaver the rabbit joints into 2-3 pieces , but leave the bones in for flavour!

I've got a recipe on my recipe blog ( http://indianindiarecipes.blogspot.com/ ) you could use rabbit instead of lamb/mutton/goat

Meat Curry

1kg / 2 lb cut up meat, bone-in
1tbsp ghee or light vegetable oil
3 medium onions finely chopped
6 cloves garlic, crushed/chopped, or 6tsp garlic paste
4 tsp grated fresh ginger, or ginger paste
2 chopped green chillies
3 fresh tomatoes, finely chopped (or 1/2 can tinned chopped tomatoes)
small handful of chopped coriander stalks (save leaves for later)
salt
hot water

Spices:
2tsp turmeric ("Haldi")
2tsp ground Garam Masala
1/2 tsp ground red chilli
2 tsp ground coriander

Whole spices:
2 bay leaves (or if you can get them - "Tej Pattia" - dried Indian cinnamon leaves)
2" length of Cassia bark (like cinnamon sticks but darker and stronger) broken into pieces
6 cloves
6 green cardamom pods ("Elaichi")

-heat the ghee or oil in a large heavy saucepan or wok with a lid. When the oil is hot, add all the whole spices & stir until they are slightly coloured and begin to give off a lovely spicy scent (This called the "Barghar" or frying the whole spices)

-Add your onions, chillies and stir & fry until they get a good golden-brown colour. Add your ginger & garlic.

-Add all the ground spices and stir quickly to cook the spices without burning (This is called "Bhuna" cooking a ground spice paste)

-Add the tomatoes and coriander stalks and reduce the heat slightly. When the tomatoes are soft and reduced, add the meat and salt to taste and stir to coat the meat.

-Add hot water to only just cover the meat and bring to a boil, then reduce to a very low simmer. Cook, with the lid on, on a very low heat or put into the oven at 150c for about an hour.

This is more like a real home made Indian curry than the restaurant versions - hope you like it!
 
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