Traditional country pursuits reimagined for a modern world
An aromatic, spicy dish that works perfectly for pheasant, grouse, pigeon, goose, hare, squirrel and wild boar.
To continue reading this content please register for our newsletter.
Please read our policy notice for details of how we use your data.
I am registered, skip this step
Some years ago, I was involved in a River Cottage quest to get the country eating more wild rabbit. Along the way, I got the chance to cook in the kitchen of a local curry house with a wonderful, if slightly intimidating, lady called Helen. She set me straight on a few things to do with curry cooking. This aromatic, spicy curry is basically her recipe with a few twists of my own (thank you, Helen). It also works well with pheasant, grouse, pigeon, goose, hare, squirrel and wild boar.
2 rabbits, jointed into 8 pieces each, scored, bones in
4 cardamom pods
2 large onions (peeled and chopped)
2 tinned peeled plum tomatoes (or skinned fresh tomatoes)
1 cinnamon stick (broken in half)
1 bay leaf
3 tbsp sunflower or rapeseed oil
2 tbsp garlic and ginger paste
2 tsp nigella (black onion) seeds
1 tsp each ground cumin, coriander, turmeric, paprika and chilli powder
1 tsp garam masala
Sea salt and freshly ground black pepper
Red pepper and fresh root ginger julienne (thin strips), or coriander leaves
1. Heat the oil in a large pan over a medium heat. Add the cinnamon, cardamom pods and bay leaf and fry for a minute. Add the onions and the garlic and ginger paste, with a good pinch of salt, and sweat gently for about 10 minutes, until soft. Add all the other ground spices, except the garam masala, and cook for a few minutes until the oil separates from the spices and they release their aroma.
2. Squash the tomatoes to a pulp in your hands, or crush with a fork, and add to the pan, along with the black onion seeds. Add the rabbit and enough water just to cover the meat. Bring to a simmer, turn the heat down low and put a lid on the pan. Cook gently for about 45 minutes or until the rabbit is tender, stirring often.
3. Stir in the garam masala and check the seasoning, add more salt and pepper if needed. Serve scattered with red pepper and ginger julienne or coriander leaves.
4. PS: To make a ginger and garlic paste, blitz 50g each of peeled garlic and fresh root ginger and 85ml water in a food processor. You’ll have more than you need for this recipe; refrigerate the rest in a jar and use within a week.
Traditional country persuits reimagined for the modern world
Award-winning author, food writer and chef Gill Meller shares this wonderfully refreshing trout dish, perfect for the spring and summer months.
A selection of super tasty, alternative nibbles that will turn any elevenses stop into a highlight of the day.
Register for our newsletter to receive Fieldsports news, tips and advice direct to your inbox.
More information |
If you choose to block cookies some parts of this website may not operate. To block cookies please do this within your browser settings. Most browsers allow you to block cookies within their settings and we have provided links to the most commonly used browsers.
Please view our cookie details page for more information on the cookies we use.