Rabbit over Vegetable Curry

Matthew All Recipes, Fish Sauce Recipes, Rabbit Recipes 1 Comment

Rabbit over Vegetable Curry

Makes 6 Servings
wine WINE PAIRING
Mosel Riesling or a Junmai Sake

This simple recipe creates a creamy coconut milk based sauce that is sweet & spicy and laden with crisp vegetables. Top it with tender rabbit, and you’ve got a rich treat!

INGREDIENTS
  • 3 Rabbit Loins (from rabbit saddles or cut from whole fryer rabbits)
  • 1 large Leek, thinly sliced
  • ½ head of Romanesco, cut into florets
  • 2 Bell Peppers, cut into thin sticks
  • 1 tbsp Toasted Sesame Oil
  • 1 tbsp Olive Oil
  • 1 dash of Fish Sauce
  • 2 ½ cups of Coconut Milk
  • 2 cloves of Garlic, sliced
  • 1 tbsp fresh Ginger, sliced
  • ½ Jalapeno Pepper, sliced
  • 2 tbsp Curry Powder
  • 1 tbsp Rice Wine Vinegar
  • Juice of one Lime
  • Salt & Pepper to taste

DIRECTIONS

1

Ready a large bowl filled with ice water for shocking the romanesco.
2

Blanch the romanesco florets in a large pot of boiling salted water until they’re mostly tender but still have a slight crunch.
3

Briefly plunge the romanesco florets in the ice water (shock them) to stop the cooking process and set the color.
4

Season the rabbit loins with salt and pepper.
5

In a large frying pan or skillet heat the olive oil and sesame oil.
6

Sear the rabbit loins, leaving them just slightly undercooked (they will finish through carry over cooking). Remove from the pan and reserve.
7

Add the leek to the pan and sweat it until translucent.
8

Add the blanched romanesco, peppers, jalapeno, garlic, curry powder and ginger.
9

Deglaze with the coconut milk. Add the lime juice, rice wine vinegar and fish sauce. Season with salt & pepper.
10

Simmer until the coconut milk has been reduced to a sauce consistency and the vegetables are tender.
11

Put a layer of rice in each bowl, cover with the curry sauce & vegetables, and top with half a rabbit loin (whole or sliced).
Browse More:
Rabbit Recipes
Rice Recipes