Crock Pot Cottontail Rabbit Korma Recipe
This Crock Pot 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.
Servings: 4 people
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.
