Rabbit Korma

DSCN5630Cottontail rabbits are just flat out a fun hunt. They are plentiful, good fun for the whole family, and bag limits are often generous. Which is good because they are amazing table fare.

Before the advent of Commercial Animal Husbandry, and the shift to being a nation of chicken eaters, humans ate what was around. Rabbits were around, and have a long history on the table of humans. They are very mild in flavor and can be used as a substitute in most any chicken recipe. Populations multiply readily and do well in a multitude of climates, making them available to anyone who is willing to seek out these furry tailed treats.

Most recipes for rabbit are either stewed or fried, with the latter being the typical preparation. Though I love a classic piece of crispy fried rabbit, something about Indian cuisine has seduced my taste buds. The flavors are intense, but also soothing. Some homemade Naan for authenticity really makes this a comfort food, and it is also comforting knowing where it came from.

 

Ingredients

  • 6 Rabbit Hinds (or 1 lb of cubed meat, pheasant or grouse could substitute.)
  • 1/2 C Plain Yogurt
  • 2 T tomato paste
  • 2 Garlic Cloves
  • 1/2 t salt
  • 1 T garam masala
  • 1 T curry powder
  • 1 pinch of cayenne pepper
  • 1 t paprika
  • 1 T almond butter
  • 3 T olive oil
  • 1 yellow onion
  • 1/3 cup half and half
  • 3 T water

 

Step 1

Debone the hinds, and cube meat into bite size pieces. DSCN5611

Step 2

Combine yogurt, garam masala, curry, salt, cayenne, paprika, and almond butter in a bowl. Then stir in the cubed meat, cover and refrigerate for and hour to marinade.DSCN5616DSCN5620

Step 3

Coarsely chop the onion and garlic, add oil to a sauce pan on medium heat and cook onion and garlic till translucent.

Step 4

Add the marinated meat to the pan with the tomato paste, water and cream, stir making sure to fully incorporate. DSCN5622

Step 5

When the mixture starts boiling turn down the heat to a light simmer, the water added will insure there is enough moisture to reduce while the meat simmers and thickens up. Cover and let cook for 40 min.

Step 5

Serve with rice, naan bread, and a sprinkle of fresh cilantro. Enjoy!DSCN5624

 

 

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