This Crock Pot Rabbit Korma is a rich and creamy Indian rabbit recipe that begs to be soaked up by a piece of fresh naan flatbread.
When the craving for Indian takeout strikes, there’s no need to pick up the phone. This Crock Pot Rabbit Korma recipe brings the warm, aromatic spices of Indian cuisine to your kitchen in a way that’s both easy and satisfying. Using rabbit as the star protein adds a fun twist to this classic Indian dish, making it a standout for home cooks.
I love pairing rabbit meat with the creamy korma sauce. Slow-cooking the rabbit ensures it becomes melt-in-your-mouth tender. Plus, this Indian rabbit dish is way less expensive than ordering takeout food.
Why Make Crock Pot Rabbit Korma
Rabbit is a fantastic protein to incorporate into your meals. It’s leaner than chicken, rich in nutrients, and absorbs flavors beautifully. In this Indian rabbit dish, the Crock Pot does all the heavy lifting, allowing the rabbit to become tender and flavorful as it cooks with a medley of spices like coriander, cumin, and turmeric.
The korma sauce, made with a blend of spices, Greek yogurt, coconut milk, and sliced almonds, is creamy, aromatic, and just the right amount of indulgent. Paired with basmati rice and naan, this meal is a guaranteed hit the family will love.
How to Make Indian Rabbit
1. Prepare the Rabbit
Start by cutting the rabbit into 9 pieces using game shears. Cut the saddle (center portion) into 3 pieces. Divide the front legs in half through the backbone. Chop each hind leg into 2 pieces.
2. Brown the Meat
Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Brown the rabbit pieces on both sides, about 3 minutes per side. Transfer the browned rabbit to a Crock Pot.
3. Add Aromatics and Spices
To the slow cooker, add the chopped onion, minced garlic, chicken broth, and ½ teaspoon each of turmeric, coriander, curry powder, chili powder, and salt. Stir everything together, cover with a lid, and set the heat to low.
4. Slow Cook the Rabbit
Cook the rabbit for 6 to 8 hours, until the meat is fork-tender. Once cooked, transfer the meat to a plate and let it cool slightly. Shred the meat, discarding all bones.
5. Make the Korma Sauce
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Add the chopped almonds and minced garlic. Sauté for about 1 minute, until fragrant.
Add the diced tomatoes, tomato paste, water, coconut milk, Greek yogurt, salt, sugar, cardamom, coriander, cumin, cinnamon, ginger, curry powder, and turmeric. Stir everything together to combine. Reduce the heat to low and let the sauce simmer for 15 minutes, stirring occasionally.
6. Combine Rabbit and Sauce
Cut the shredded rabbit into bite-sized pieces. Add the rabbit to the skillet with the korma sauce and stir to coat the meat evenly. Simmer for another 10 minutes to meld the flavors.
7. Serve and Enjoy
Serve the Crock Pot Rabbit Korma over a bed of fluffy basmati rice with a side of naan bread. Garnish with fresh cilantro, if desired.
Why Use A Crock Pot?
The Crock Pot is perfect for this Indian Rabbit recipe because it allows the rabbit to cook gently, ensuring the meat remains tender and juicy. It’s also a hands-off cooking method, making this dish easy to prepare even on busy days.
Tips For Success
- Use the Right Rabbit: Wild cottontail rabbit works beautifully, but domestic rabbit is a fine substitute if that’s what you have.
- Make Ahead: You can make the korma sauce ahead of time and store it in the fridge. When ready to serve, simply reheat and combine with the Crock Pot rabbit.
- Spice Levels: If you prefer a spicier korma, add a pinch of cayenne to the sauce.
Need Another Rabbit Recipe?
If you need another rabbit recipe, be sure and check out these other family favorites:
- Rabbit Reuben Sandwich
- Rabbit Tortilla Soup
- Braised Rabbit with Polenta and Mushrooms
- How to Cook Rabbit for Saint Patrick's Day
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Crock Pot Cottontail Rabbit Korma Recipe
Ingredients
Rabbit Ingredients
- 1 cottontail rabbit, skinned and washed
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 yellow onion, chopped
- 1 tablespoon minced garlic
- ½ teaspoon turmeric
- ½ teaspoon coriander
- ½ teaspoon curry powder
- ½ teaspoon chili powder
- ½ teaspoon salt
- 2 cups chicken broth
Korma Sauce
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ cup sliced almonds, finely chopped
- 1 tablespoon minced garlic
- 1 10 ounce can diced tomatoes with green chilies
- 3 ounces tomato paste
- ½ cup water
- ½ cup coconut milk
- ½ cup plain Greek yogurt
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ teaspoon cardamon
- ½ teaspoon coriander
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon curry powder
- ½ teaspoon turmeric
Instructions
- On a cutting board, cut the rabbit into 9 pieces with game shears. Cut the saddle (center portion) into 3 pieces. Cut the front portion (front legs) in half through the backbone. Chop each hind leg into 2 pieces.
- Heat a large skillet over medium-high heat. Add a Tablespoon each of olive oil and butter and brown the rabbit pieces on both sides. Transfer to a slow cooker and add onion, garlic, chicken broth, and½ teaspoon each turmeric, coriander, curry powder, chili powder, and salt. Stir to combine, cover with a lid, and set the heat to low.
- Cook the rabbit in the slow cooker for 6-8 hours, until fork tender. Transfer meat to a plate, shred it apart, and discard the bones.
- Now it’s time to make the korma sauce. Heat 1 Tablespoon each olive oil and butter in a large skillet over medium-high heat. Add onions and cook for 2 minutes. Stir in the finely chopped almonds and garlic and cook for 1 minute.
- Add the diced tomatoes, tomato paste, water, coconut milk, Greek yogurt, salt, sugar, cardamon, coriander, cumin, cinnamon, ginger, curry, turmeric. Stir well.
- Reduce the heat to low and simmer for 15 minutes, stirring occasionally.
- On a cutting board, cut the shredded rabbit meat into bite-sized pieces and add to the pan. Stir to mix well. Simmer for another 10 minutes.
- Serve with cooked basmati rice and naan.
Derek Towles says
This was a great way to use some of last seasons rabbits! We added a few vegetables like carrots and green peas. Highly recommend this recipe if you want to try something different.
Jeff Benda says
Thanks Derek! Glad you liked the rabbit recipe!