Rabbit meat is delicious, low in fat, and high in protein. It’s mildly-flavored and can easily substitute for chicken in recipes. Since we grow our own here at the farm, we’re always looking for creative ways to prepare tasty rabbit-based meals.
Recently, a friend suggested making curry with rabbit. Strangely, though we love yellow curry, we were stuck in the mindset that you just use chicken as the protein. Using rabbit instead made total sense!
The curry sauce (it’s the kind that comes in a brick with pieces you can break out of it, like a chocolate bar) had basic instructions for making the curry printed on it. I’m a huge fan of slow cooking, so instead of just putting the cubed meat, along with the rest of the ingredients, into the dutch oven, I cooked the rabbit on low, in a little water and salt and pepper, for about 6 hours. I then deboned it (so easy when it’s slow cooked!) and put the tender meat into the 6 quart enameled cast iron dutch oven. Chopped carrots, celery, potatoes, the curry sauce, and some additional water were added. The stew continued to cook low and slow for a couple more hours, then we dished it up on jasmine rice.
If you like comfort food with bright, spicy flavors, you’ll like rabbit curry. As an added bonus, it made such a large amount, we’ll have enough to feed ourselves for the next week. It would be easy to vacuum-seal and freeze a few smaller portions for quick meals later, too.
Looks like we have a new Christmas tradition! Next up: rabbit teriyaki.