Crock Pot Cottontail Rabbit Korma Recipe
This Crock Pot Cottontail Rabbit Korma is one of those dishes that is rich, creamy, full of flavor, and begs to be soaked up by a piece of fresh naan flatbread. My wife LOVES Indian food takeout and Chicken Korma is one of those Classic Indian Comfort Foods! But when meal-planning, I am always looking for budget-friendly ideas where I can use the many Eastern Cottontail Rabbits in our freezer. I have a friend nearby who is always trapping cottontail rabbits to protect his garden, so I always have some wild rabbit meat on hand. And another slow cooker rabbit recipe is always welcome in my kitchen!EASTERN COTTONTAIL RABBITThe Eastern Cottontail Rabbit is named for their short, cotton-ball-like tails and are the most common species of cottontail rabbits. If you hunt cottontail rabbits like I do here in North Dakota or anywhere in the Midwest, the Eastern Cottontail is what you are chasing. INDIAN FOOD AT HOMEIf you've never tried your hand at making Indian food at home, this slow cooker rabbit korma should definitely be your starter recipe! If you don't have wild rabbit meat, you can substitute upland birds as well. It’s much easier than you’d think, as long as you have a few basic Indian spices in your pantry. You just want to make sure, not matter what version of korma you are cooking, you use good quality spices that have been in your pantry less than 2 years. Spices don’t necessarily “go bad”, but they do lose their potency. If there’s no smell or taste, they’re not going to do much (or anything) in your cooking.The slow cooker does most of the work in this Crock Pot Rabbit Korma recipe, so you can get it ready in the morning, and have this delectable dish ready to serve the family for a weeknight meal. It's no longer necessary to do a Google search for Indian Restaurant or Indian Food Near Me.CROCK POT RECIPESIf you are looking for more great Crock Pot Recipes, be sure and check out one of my most popular recipes Venison Carnitas Tacos or my delicious Canada Goose French Dip Sandwich.MORE COTTONTAIL RABBIT RECIPESHere in the United States, people are more likely to view rabbits as pets than as food. That's a shame, because the Eastern Cottontail Rabbit is easy to cook, delicately gamy, and a versatile meat that's perfect for braises and stews like this korma.Because they are small, Eastern Cottontail Rabbits are an easy animal to break down and butcher at home. An Eastern Cottontail Rabbit takes well to slow cooking, like with this Braised Rabbit with Polenta and Mushrooms. Once you've mastered deboning a rabbit, you can try some new rabbit recipes like this Rabbit Tortilla Soup. CONNECT WITH ME AND JOIN OUR WILD GAME COOKING COMMUNITYIf you make this Crock Pot Cottontail Rabbit Korma Recipe, I’d love for you to join our community and connect with me so we can all see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #wildgameandfishDid you enjoy this Crock Pot Cottontail Rabbit Korma Recipe? Be sure to leave a 5-star rating RIGHT HERE!
Ingredients
Rabbit Ingredients
- 1 cottontail rabbit, skinned and washed
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 yellow onion, chopped
- 1 tablespoon minced garlic
- 1/2 teaspoon turmeric
- 1/2 teaspoon coriander
- 1/2 teaspoon curry powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 2 cups chicken broth
Korma Sauce
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup sliced almonds, finely chopped
- 1 tablespoon minced garlic
- 1 10 ounce can diced tomatoes with green chilies
- 3 ounces tomato paste
- 1/2 cup water
- 1/2 cup coconut milk
- 1/2 cup plain Greek yogurt
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 tsp cardamon
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon curry powder
- 1/2 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, and1/2 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.
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