Photo by Rosalyn Dasalla
Rabbit Curry
1 fryer rabbit, cut into pieces
1/4 C. butter, divided
1/2 C. flour
salt & pepper
1 onion, chopped
1 tart apple, chopped
1 1/2 C. chicken broth
1 1/2 C. sour cream
1 tsp. orange/lemon zest, grated
1 T. yellow curry powderBrush rabbit pieces with 2 T. melted butter. Dredge in flour, reserving excess. Salt and pepper pieces. Bake in 9″x13″ pan, turning once, until rabbit is tender (about 45 min). Cool and de-bone rabbit. In a frying pan, saute onion and apple in remaining butter. Whisk chicken broth with reserved flour. Add chicken broth mixture and sour cream to pan, stirring constantly. Add zest, curry powder, and rabbit meat. If sauce is too thick add a little more broth. Heat thorough & serve over rice.
1 fryer rabbit, cut into pieces
1/4 C. butter, divided
1/2 C. flour
salt & pepper
1 onion, chopped
1 tart apple, chopped
1 1/2 C. chicken broth
1 1/2 C. sour cream
1 tsp. orange/lemon zest, grated
1 T. yellow curry powderBrush rabbit pieces with 2 T. melted butter. Dredge in flour, reserving excess. Salt and pepper pieces. Bake in 9″x13″ pan, turning once, until rabbit is tender (about 45 min). Cool and de-bone rabbit. In a frying pan, saute onion and apple in remaining butter. Whisk chicken broth with reserved flour. Add chicken broth mixture and sour cream to pan, stirring constantly. Add zest, curry powder, and rabbit meat. If sauce is too thick add a little more broth. Heat thorough & serve over rice.