Rabbit over Vegetable Curry
Makes 6 Servings
|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!
- 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
- 6 cups of Himalayan Red Rice or Jasmine Rice cooked according to the Pilaf Method.
Ready a large bowl filled with ice water for shocking the romanesco.
Blanch the romanesco florets in a large pot of boiling salted water until they’re mostly tender but still have a slight crunch.
Briefly plunge the romanesco florets in the ice water (shock them) to stop the cooking process and set the color.
Season the rabbit loins with salt and pepper.
In a large frying pan or skillet heat the olive oil and sesame oil.
Sear the rabbit loins, leaving them just slightly undercooked (they will finish through carry over cooking). Remove from the pan and reserve.
Add the leek to the pan and sweat it until translucent.
Add the blanched romanesco, peppers, jalapeno, garlic, curry powder and ginger.
Deglaze with the coconut milk. Add the lime juice, rice wine vinegar and fish sauce. Season with salt & pepper.
Simmer until the coconut milk has been reduced to a sauce consistency and the vegetables are tender.
Put a layer of rice in each bowl, cover with the curry sauce & vegetables, and top with half a rabbit loin (whole or sliced).