Scottish Rabbit Curry

Name: Scottish Rabbit Curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 473 milliliters button mushrooms; 118 milliliters chopped British or Canadian bacon; 237 milliliters chopped celery; 2 Tbsps mild curry paste; 1 Tbsp all-purpose flour; 710 milliliters low-sodium chicken broth; 355 milliliters pearl onions; 1 teaspoon salt; 2 Tbsps unsalted butter

The recipe Scottish Rabbit Curry could satisfy your Indian craving in approximately 45 minutes. One portion of this dish contains approximately 10g of protein, 9g of fat, and a total of 146 calories. This recipe serves 4. Head to the store and pick up butter, chicken broth, celery, and a few other things to make it today.

Instructions

In a Dutch oven, melt the butter over medium heat and sauté the rabbit pieces until well browned, about 15 minutes.

Ingredients you will need

Rabbit Meat

Butter

Equipment you will use

Dutch Oven

Remove from the pan and reserve.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Whole Rabbit

Bacon

Equipment you will use

Frying Pan

Add the flour and cook, whisking constantly, until it is dissolved, about 3 minutes.

Ingredients you will need

All Purpose Flour

Equipment you will use

Whisk

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.

Ingredients you will need

Chicken Broth

Curry Paste

All Purpose Flour

Sauce

Equipment you will use

Frying Pan

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.

Ingredients you will need

Rabbit Meat

Mushrooms

Celery

Onion

Sauce

Meat

Salt

Serve warm, preferably over rice.

Ingredients you will need

Rice

From Ploughman's Lunch and the Miser's Feast: Authentic Pub Food, Restaurant Fare, and Home Cooking from Small Towns, Big Cities, and Country Villages Across the British Isles by Brian Yarvin. Copyright © 2012 by Brian Yarvin. Published by The Harvard Common Press. Used by permission of The Harvard Common Press.

Equipment

Dutch Oven

Frying Pan

Whisk

Ingredients

Servings:

473milliliters

button mushrooms 118milliliters

chopped British or Canadian bacon 237milliliters

chopped celery 2Tbsps

mild curry paste 1Tbsp

all-purpose flour 710milliliters

low-sodium chicken broth 355milliliters

pearl onions 1teaspoon

salt 2Tbsps

unsalted butter

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Aichenberg Premium Gruner Veltliner with a 4.2 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.