Scottish Rabbit Curry Recipe

Name: Scottish Rabbit Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 (2- to 2 1/2-pound rabbit), cut into serving pieces; 1/2 cup chopped British or Canadian bacon; 1 tablespoon all-purpose flour; 2 tablespoons mild curry paste; 3 cups low-sodium chicken broth; 1 1/2 cups pearl onions; 2 cups button mushrooms; 1 cup chopped celery; 1 teaspoon salt; Basmatic rice (optional), for serving

Servings: persons

2 tablespoons unsalted butter
1 (2- to 2 1/2-pound rabbit), cut into serving pieces
1/2 cup chopped British or Canadian bacon
1 tablespoon all-purpose flour
2 tablespoons mild curry paste
3 cups low-sodium chicken broth
1 1/2 cups pearl onions
2 cups button mushrooms
1 cup chopped celery
1 teaspoon salt
Basmatic rice (optional), for serving

1
1. In a Dutch oven, melt the butter over medium heat and saute the rabbit pieces until well browned, about 15 minutes. Remove from the pan and reserve.
2
2. Using the same pan you browned the rabbit in, and without wiping it out, saute the bacon over medium heat until it's browned and has rendered its fat in the pan, about 10 minutes. Add the flour and cook, whisking constantly, until it is dissolved, about 3 minutes. Add the curry paste and stir to combine well with the flour mixture. Stir in the chicken broth, 1/4 cup at a time. The pan contents now will have the consistency of a thin sauce.
3
3. Reduce the heat to medium-low and add the browned rabbit pieces along with the onions, mushrooms, celery, and salt. Simmer the dish, stirring occasionally, until the meat is cooked through, the onions are tender, and the sauce has thickened up, about 1 1/2 hours. Serve warm, preferably over rice.

595

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 (2- to 2 1/2-pound rabbit), cut into serving pieces, 1/2 cup chopped British or Canadian bacon, 1 tablespoon all-purpose flour, and more.

Yes, Scottish Rabbit Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Scottish Rabbit Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions