Rabbit Recipes

 
 

Rabbit Thai Curry

Serves : 4 people

Prep Time: 30 min

Cooking Time: 30 min

Ingredients

  • 1 2-3 lb rabbit

  • 3 sweet potatoes

  • 1 large onion

  • 1 can of Malaysian curry gravy (Yeo’s is my favorite, usually found at Panasia or other Asian store

  • 1 quart of chicken broth

  • 2 Tbsp curry powder

  • salt, pepper, garlic powder, curry powder

  • basil or cilantro for garnish

  • 1 instant pot or crock pot

Preparation

  1. Cut up the rabbit into front legs, back legs and loin section. Keep the rib cage for stock flavor.

  2. Season with 1/2 tsp black ground pepper, 1/2 tsp salt and 2 Tbsp of curry powder.

  3. Add the curry gravy on top and let marinade in the fridge for 2 hrs.

  4. Peel the sweet potatoes and onion.

  5. Place at the potatoes and onion at the bottom of the instant pot

  6. Bring the rabbit meat and place the meat and all the gravy on top

  7. Pour the chicken broth.on top

  8. Close the lid and press the meat button for 30 min.

  9. If you use a crockpot, you can let this cook on low heat for 4 hrs

  10. Enjoy with a side of jasmine rice. Add basil or cilantro for a garnish.

Rabbit and Duck Indian Curry

Serves 4-6 people

Prep time: 1 hr

Cook time: 60-90 min

Preparation:

Ingredients:

  1. Dry rub. the salt, pepper and malt vinegar into all pieces of duck and rabbit meat,

  2. Heat up oil in a pan and sear all pieces of meat, starting with the duck for 5 min.

  3. Brown rabbit pieces.

  4. Remove meat and set aside

  5. add whole spices to the cooking oil ( bay leaves, chili pepper, cinnamon stick, star anise, cardamon seeds, cloves)

  6. add the red onions and fry for 3-4 min.

  7. add powder chili and turmeric and stir

  8. add chopped tomatoes and stir for 2-3 min

  9. add tomato paste and blend in.

  10. add duck and rabbit pieces back to the pot

  11. coat all the meat pieces with the sauce.

  12. add whole garlic pieces and stir.

  13. add 1 quart of beef stock.

  14. cover and cook on low heat for 1 hr

  15. add 2 tsp of ghee.

  16. serve with coriander leaves and rice.

  • 1 whole rabbit ( cup up in 5 pieces)

  • 1 whole duck ( cut up in 4-5 pieces)

  • 2 tsp salt

  • 2 tsp ground black pepper

  • 1/3 cup malt vinegar

  • 2 bay leaves

  • 1 large dry chili pepper

  • 1 cinnamon stick

  • 2 star anise

  • 4 cardamon seeds

  • 4 cloves

  • 1 tsp red chili powder

  • 1 tsp turmeric powder

  • 1 cup of coarse chopped tomatoes

  • 2 medium diced red onions

  • 6 whole GRAND ARMY garlic cloves with skin on

  • 2 TBSP tomato paste

  • 1 quart beef stock

  • cooking oil

  • 2 tsp ghee

  • coriander leaves for garnish

  • basmati rice as a side dish.