Scottish Rabbit Curry

Scottish Rabbit Curry

By Terry Donley Published: September 10, 2018

  • Yield: 4 Servings
  • Prep: 10 mins
  • Cook: 2 hrs 0 min
  • Ready In: 2 hrs 10 mins




  1. In a Dutch oven, melt the butter over medium heat and saute rabbit pieces until well browned, about 15 minutes.
  2. Remove from the Dutch oven.
  3. Using the same Dutch oven (do not wipe it out), saute the bacon until it is browned and has rendered its fat into the pan, about 10 minutes.
  4. Add the flour, whisking constantly until it is dissolved, about 3 minutes. Add the curry paste and stir to combine well with the flour mixture.
  5. Stir in the chicken broth, ¼ cup at a time. The pan contents will now have the consistency of a thin sauce.
  6. Reduce the heat to medium-low and add the browned rabbit pieces along with the onions, mushrooms, celery and salt.
  7. Simmer, stirring occasionally until the meat is cooked through, the onions are tender and the sauce has thickened, about 1 ½ hours.
  8. Serve warm, preferably over rice.