Rabbit Sauté with Curry Recipe
Rabbit Sauté with Curry
The Cuisine of Greater Montreal
Total time: less than 15 minutes

Cooking time: About 10 minutes

Difficulty: Easy
Chef's Note

* Colombo spices
A mild yellow Caribbean spice blend made up of curry, coriander, bay, fennel seeds and chili, ground or powdered. 

* Examples of root vegetables
Carrot, parsnip, salsify, beet, celeriac, turnip, rutabaga.

For 4 servings

- 4-6 rabbit legs (depending on size), boned and cubed
- 15 ml (1 Tbsp.) butter
- 4 shallots, chopped
- 2 cloves of garlic, chopped
- 2 Tbsp. finely chopped ginger
- 2 Tbsp. mild curry powder or colombo spices*
- 85 ml (1/3 cup) dry white wine
- 250 ml (1 cup) chicken stock
- 250 ml (1 cup) whipping (heavy) cream
- salt and pepper to taste
  1. Season the rabbit cubes lightly with salt and pepper before cooking.
  2. In a skillet, heat the butter until foamy; add the rabbit cubes and sauté for 2 minutes.
  3. Add the shallots, garlic, ginger and curry (or colombo) powder.
  4. Cook for 1 minute longer, deglaze with white wine and reduce by half.
  5. Add the chicken stock and cream. Reduce for 3-4 minutes to the desired consistency. Correct the seasoning with salt and pepper.
  6. Serve with root vegetables* and a rice pilaf.

Gewurtztraminer Hugel Alsace 2008, France (white wine)

More recipe ideas

A recipe from Chef Alexandre Loiseau of Bistro Cocagne
After 16 years in the restaurant industry, including several years at Toqué!, Alexandre is now co-owner of Bistro Cocagne, 3842, Rue Saint-Denis, Montréal. 514 286-0700.

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