Wild Rabbit Curry
(serves up to 6. Preparation time 15 mins, cooking time: 10 mins + about 5 hours in a slow cooker*).
- about 1kg fresh wild rabbit trimmed and cut into large pieces (ours was from our local butchers, Morgan’s Pori Gwych in Caerwys)
- 1kg root vegetables (washed and cut into large chunks. We used baby new potatoes, carrots and swede)
- 200g closed cup baby mushrooms (brushed and kept whole)
- a jar of Bim’s Kitchen African Chickpea & Moringa Curry Sauce (or one of our other curry sauces)
- 200g washed baby leaf spinach
- 1.5 tbsp of cornflour4 tbsp sunflower oil
- a few good pinches of salt
Sticky Kilobero mango rice
(serves up to 6. Preparation time 10 mins, cooking time: 15 mins).
- 500g Kilombero white rice
- 50g of dried mango (chopped into small chunks)
- 750ml water
- a few pinches of salt
The wild rabbit curry
Season the rabbit evenly with the cornflour and a few pinches of salt. Add the sunflower oil to a heated pan and briefly brown the meat on all sides and set aside. Next brown the mushrooms and set aside. Pour half of the curry sauce in the bottom of the slow cooker then place the rabbit, vegetables and mushrooms evenly on top of the sauce. Pour the remaining sauce over the layer of rabbit and vegetables. Add a few generous pinches of salt and gently mix together.
Set the cooker to “high” and cook unopened for 4 hours 45 mins. Add the spinach and gently fold through. Cover and cook for remaining 15 mins.
Serve with rice, mashed potatoes or some warm bread.
TIP: To quickly and evenly brown the rabbit and mushroomswith minimum mess, brush a baking tray with some of the sunflower oil and place in the middle of an oven preheated to 190C for 2 mins. Add the rabbit and mushrooms in a single layer and brush\spray evenly with the rest of the sunflower oil. Return the tray to the oven and roast for 20 mins turning the meat half-way through.
* we used the Crock-Pot® 5.7 Litre Slow Cooker (SCCPBPP605) for this recipe
The sticky Kilombero mango rice
Rinse the rice thoroughly, drain and set aside. Bring the water to a boil in a suitably sized saucepan. Add the rice, mango and salt and gently stir together. Cover the saucepan and bring back to the boil. Simmer for 4-5 minutes then reduce the heat to a bare minimum and leave to cook covered for 15mins. All the water should be absorbed and the rice nice and fluffy.