I love a good curry, especially a nice aromatic coconut one, and this is a particular favourite. For this recipe I use a three-quarter sized rabbit. Do try to avoid anything too old or tough, as the meat can be a little dry.
Being a big fan of spicy foods, I often experiment with different types of curries. I particularly like an aromatic Indonesian style, which is where I got my inspiration for this dish – the peanut butter works really well and slightly thickens the sauce.
From Field to Pot
I shot this rabbit with my Ruger .17 HMR. I have a little paddock that I often wander over to try to keep tabs on the local rabbit population. Numbers have increased this year, so I have been lucky enough to be able to take one or two for the pot.
There is something really satisfying about going for a nice walk with a rifle in hand. On an evening stroll recently it didn’t take me long to spot a group of three rabbits in the bottom corner of the paddock. I managed to get within 60 metres of the group and rested my rifle on a post at the bottom of the paddock, which gave me enough cover to take a shot.
With a .17 HMR, as most of you will already know, you really need to aim for a head shot as the ballistic tip can cause a lot of meat damage. As soon as I squeezed the trigger I knew it was a solid shot. The rabbit dropped without a flinch and I went over to pick up the most important ingredient for the curry.
This recipe is based on a jointed rabbit, but it can be boned first. Most of the meat is on the back legs and loins, so take some time to remove it all before cutting it into inch-sized pieces for poaching in the curry sauce.
