Rabbit curry recipe with ginger.

Do clear out the freezer of any pheasant or partridge.

I make a lot of casseroles this month to clear the decks so to speak and I then have a well-stocked freezer of ready-made meals.

Serves 6
– 750g rabbit meat, cubed

– 60g butter

– 2 tbsp sunflower oil

– Salt and pepper

– 300ml game or chicken stock

– 2 tbsp flour

– 2 tbsp curry powder

– 1/2 tsp turmeric

– Pinch of ground cardamon

– 3cm piece of peeled and grated ginger

– 2 shallots, finely chopped

– 3 tbsp tomato puree

– 15g sultanas, soaked in hot water to cover

Heat half the butter and one teaspoon of oil in a frying pan.

Fry the shallots until they have softened and started to colour, then toss in the drained sultanas.

Set aside and keep warm.

In a clean frying pan add the remaining butter and oil, and cook the rabbit pieces quickly until they are cooked through. Remove them with a slotted spoon and keep warm.

Set aside.

Pour off all but one tablespoon of the fat left in the frying pan. Add curry powder, spices, flour and tomato puree and cook for two minutes.

Next pour in the stock and stir vigorously, scraping up all the caramelised bits from the bottom of the pan.

Bring the sauce to the boil, and cook for 10-15 minutes until the sauce starts to thicken – add more stock if it is too thick.

Season with salt and pepper. Add the rabbit pieces to the sauce and cook for a few minutes, then serve with basmati rice.

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