Scottish Rabbit Curry

Ingredients for Scottish Rabbit Curry

• 2 tablespoons unsalted butter

• 1 (2- to 1.1kg rabbit), cut into serving pieces

• 80g chopped British or Canadian bacon

• 1 tablespoon plain flour

• 2 tablespoons mild curry paste

• 725ml low-sodium chicken broth

• 350ml pearl onions

• 200g button mushrooms

• 190g chopped celery

• 1 teaspoon salt

• Basmatic rice (optional), for serving

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

2. 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. Add the flour and cook, whisking constantly, until it is dissolved, about 3 minutes. Add the curry paste and stir to combine well with the flour mixture. Stir in the chicken broth, 60ml at a time. The pan contents now will have the consistency of a thin sauce.

3. 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. Serve warm, preferably over rice.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.