Slow Cooker Rabbit Curry and Carrots

Slow Cooker Rabbit Curry and Carrots (Serves 4-8)

I get my rabbits from Cherith Farms, just down the road from my house. I might eat rabbit as rarely as I eat duck if I was buying them from Whole Foods Market, but I get them from my friend Phil at the farm. Other organic farmers and fine restaurants around the Southeast buy as many breeding pairs as he can produce, but I can get one to eat from him every four to six weeks. Now that I have learned to make rabbit curry, I may want rabbit even more often!

Rabbits have many small bones and my approach to cooking does not remove a single one. That means you have to be careful when eating to avoid swallowing or choking on any. Dealing with the bones is not a problem to me, but I might not serve rabbit curry to a small child.

Prep time: 15 minutes
Cook time: 8 hours

Ingredient list:

1 large rabbit (mine was about 3 pounds)
1 large sweet yellow onion
1 can tomatoes (mine were Whole Foods 365 brand Italian style)
4 Serrano peppers
2 pounds of baby cut carrots
1 4-inch piece of fresh ginger
1 tablespoon garlic powder
1 tablespoon salt
1 tablespoon turmeric
1 tablespoon garam masala
1 tablespoon red chili powder
1 cinnamon stick
4 green cardamom pods
6 cloves
1/4 cup olive oil
1 can coconut milk

Directions: Use a big, heavy knife to cut the rabbit into three pieces – front legs, torso, back legs. Then cut down the center of the leg portions to separate the right and left sides. Arrange rabbit pieces in slow cooker. Peel onion and cut into chunks. Open can of tomatoes. Peel ginger and cut into 1-inch pieces. Add onion, tomatoes, and ginger to a food processor and grind into a smooth paste. Add salt, turmeric, garlic powder, garam masala, red chili powder, olive oil, and coconut milk. Run processor to mix into paste and then pour over rabbit. Split chilies in half and remove stems. Add cinnamon stick, cardamom pods, cloves, and green chilies to slow cooker and use a spoon to tuck them in. Place cover on slow cooker. Set temperature to slow cook (200 degrees on my unit) and time to 8 hours. After 5 hours of cooking, add carrots to the slow cooker. Use a spoon to push them down into the curry and then replace the cover and let it all cook another 3 hours. When done, transfer food to plates and enjoy!

Notes: Finding the cinnamon stick to remove it is easy, but finding the cardamom pods and cloves is not. I removed them as I found them while eating. You might want to be careful to make sure you find them on the plate before serving a child. The cardamon and cloves are not pleasant to chew.

My slow cooker is a Cuisinart Multi Cooker that I picked up at Williams-Sonoma because my local store had one in stock and I wanted to start cooking right away. Amazon sells the Cuisinart, but seems to be out of stock frequently. The Breville Stainless-Steel 7-Quart Slow Cooker with EasySear Insert on display in my Store is similar. Check them out by clicking on the Store link in the upper right hand corner of this site. The Cuisinart has a see-through top and the Breville has a stainless steel top. I like being able to see inside without opening the lid, but the Breville sells for $75 less than the Cuisinart.

This recipe was inspired by the recipe for Traditional Chicken Curry in The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes by Anupy Singla. Find it in my online store.

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4 Responses to “Slow Cooker Rabbit Curry and Carrots”

  1. Just had some of this, it was wonderful! I did cheat and used 4 T red curry paste instead of most of the spices, and I added fresh chopped basil in with the carrots. I’d never tried rabbit, thank you for the great recipe. πŸ™‚


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