Rabbit Curry
Yield
6 servingsPrep
15 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | stick |
butter
|
|
| 1 | each |
onions
chopped |
|
| 1 | cup |
chicken broth
|
|
| 1 | tablespoon |
curry powder
|
|
| 1 | each |
rabbit
cut up |
*
|
| ½ | cup |
all-purpose flour
|
|
| 1 | each |
Granny Smith apples
chopped |
|
| 2 | cups |
sour cream
|
|
| 2 | teaspoons |
orange zest
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113 | g |
butter
|
|
| 1 | each |
onions
chopped |
|
| 237 | ml |
chicken broth
|
|
| 15 | ml |
curry powder
|
|
| 1 | each |
rabbit
cut up |
*
|
| 118 | ml |
all-purpose flour
|
|
| 1 | each |
Granny Smith apples
chopped |
|
| 473 | ml |
sour cream
|
|
| 1E+1 | ml |
orange zest
grated |
|
Directions
Brush rabbit pieces with melted butter.
Dredge in flour.
Salt and pepper pieces.
Bake on rack, turning at least one, until rabbit is tender.
Cool and debone rabbit.
Sauté onion and apple in remaining butter or margarine.
Add ¼ cup of flour.
Stirring until lumps are smoothed out. At chicken broth and sour cream slowly, stirring constantly.
Simmer over well heat until blended.
Add lemon peel, curry powder, deboned rabbit and heat thoroughly.
Serve over rice.
