A Tasty Challenge.....: Rabbit Roast

Celebrating the 100th post with a rare treat (Rabbit Roast) and a dedication

Its five months since I started my blog… and today I am posting my 100th recipe. I should confess that even though I was not enjoying this when I started, within this short period of time this has become an integral part of my life, gained a bunch of new friends and was able to share my food thoughts with others. I had a bunch of plans(before moving from California) to celebrate this with my beloved friends back in California who really encouraged me to do this, and willingly donated themselves to be the Guinea pigs in my experiments with food. But unfortunately, as we are now in far away places, all those celebrations are reduced to a dedication note which I know is nothing… but still promising to myself that if I get a chance to cook for those guys one more time, then I will try to get the best spread on the table… So to you all my dear friends… In California…. in Philly… In Denver... and back in India…I dedicate this post. Spread a smile on your face for me while reading this as you have helped me discover a new pass time…

Rabbit Roast

Recipe No: 100

I don’t know anyone who eats Rabbit on a regular basis, but this can be a very good rare occasion extravaganza. Rabbit is a bit different from other meats by its peculiar taste… which expert taste testers call ‘gaminess’. I followed my regular roasting procedure as in two of my previous posts (Lamb Shank Roast and Chicken Roast) but the peculiar taste of Rabbit makes it so different.

Ingredients Serves 4

Rabbit……………………………1 (Around ½ Kg)

To Grind

Shallots Sliced……………..…1/4 Cup
Ginger……………………….….1 inch piece
Garlic………………………..….5 Big cloves
Red Chilly Powder………….1 Teaspoon
Coriander Powder……….…1 ½ Teaspoon
Turmeric Powder……..……1/4 Teaspoon
Pepper powder………………1/2 Teaspoon
Garam Masala Powder…..3/4 Teaspoon + ½ teaspoon for sprinkling at the end
Lemon Juice………….………1 Tablespoon
Salt………………………..……..1 Teaspoon

To Saute

Vegetable Oil………………...3 Tablespoons
Onion Sliced…………...……..2 ½ Cups
Curry Leaves……..………….2 Sprigs
Coconut milk…….…………...1/4 Cup
Coconut Oil……………………1 Teaspoon

Method of Preparation

Cut and clean the Rabbit into big pieces (I got 10 pieces from one Rabbit)
Combine and grind all the ingredients in the ‘to grind’ section to a paste. Take half of this paste and marinate the Rabbit pieces and keep aside for 30 minutes. Keep the rest of the paste for later use.
Heat 2 Tablespoons of Oil in a nonstick pan and shallow fry the marinated Rabbit pieces on both sides. Transfer them to a Pressure cooker.
To the same pan add the rest of the Oil and saute Onion and Curry leaves till lightly brown on medium high heat. (If not browned the roast will be sweet)
Once browned, lower the heat to medium low; add the left over ground paste and saute for at least 5 minutes. This stage is very important as it decides the color of the roast. Be patient and let the paste get rid of the raw taste and become brownish black in color. But take care not to burn it; so I will recommend constant stirring.
Once it reached a brownish black color add this to the Rabbit in the Pressure Cooker together with 2 cups of water. Pressure cook this till 6 whistles. Let it cool.
Once cooled, dump all the contents from the cooker into the pan and let the extra water evaporate. Stir now and then taking care not to break the Rabbit pieces. Adjust the salt level according to your taste.
Once almost dry add the Coconut milk and let it attain the consistency you need. Sprinkle some Curry Leaves, Garam Masala and Coconut oil on top; switch off the flame; close the lid and let it rest for at least 30 minutes before serving.

Notes:

The resting period in the pan is kind of important as per the elders, as they call it ‘Pathrapakam’ meaning that it should sit in the vessel it cooks for some time to attain the perfect taste.
Rabbit has more cooking time than that of Chicken; so adjust the time according to your cooking conditions.