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Scottish Rabbit Curry

Scottish Rabbit Curry is a traditional Scottish recipe for a classic dish of rabbit cooked in a curried sauce with pearl onions, mushrooms and celery. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Scottish Rabbit Curry.

prep time

20 minutes

cook time

120 minutes

Total Time:

140 minutes

Serves:

4

Rating:

Tags : CurryGame RecipesScottish Recipes

I’m always on the lookout for new Scottish recipes and curry recipes, so a recipe that combines both really gets my culinary juices flowing. The recipe itself traces its history back to late Victorian times (c 1900) and like so many ‘curries’ of the time it’s really just a traditional British rabbit stew with curry paste added. The recipe calls for a curry paste. To be authentic to the origins of this recipe that should be a Madras-tyle paste with plenty of turmeric. You can also make your own paste by blending 1 tbsp Madras (medium or mild) with 1 tsp vinegar and 1 tbsp oil to form a paste.

Ingredients:

2 tbsp unsalted butter
1 whole rabbit (1-1.125kg [2-2.5 lb]), cut into serving pieces
115g (1/4 lb) bacon, chopped
1 tbsp plain (all-purpose) flour
2 tbsp curry paste
750ml (3 cups) chicken or vegetable stock
200g (1 1/2 cups) peeled pearl onions
225g (2 cups) button mushrooms
100g (1 cup) celery, chopped
1 tsp sea salt
Basmati rice, to accompany

Method:

Melt the butter in a cast iron casserole (Dutch oven) set over medium heat. Once the butter melts use to fry the rabbit pieces until well browned (about 15 minutes) then remove with tongs and set aside.

Add the chopped bacon to the butter remaining in the pan and cook until the bacon is well browned and has rendered its fat (about 10 minutes). Add the flour and cook, whisking constantly until it has been incorporated into the fats (about 2 minutes). Stir in the curry paste then whisk in the chicken stock about 100ml (2/5 cup) at a time. Bring to a simmer, whisking frequently until you have a smooth, thin, sauce.

Reduce the heat to medium-low and return the rabbit pieces to the pan. Now add in the onions, mushrooms, celery and salt. Return to a simmer and cook, stirring occasionally, for about 90 minutes, until the meat is tender and the sauce has thickened.

Serve hot, on a bed of rice (or accompany with mashed potatoes).