Rabbit curry


  • 1 whole rabbit (about 1.2 kg; ask your butcher to joint it into 8 pieces)
  • 3 tablespoons plain flour
  • 2 tablespoons butter
  • 1 onion, sliced
  • 1 tablespoon curry powder
  • 1 teaspoon beef extract (or stock cube or powder)
  • 1 Large green apple, peeled and chopped
  • 250g tomatoes, seeded and chopped (or use tinned tomatoes)
  • 1/2 cup raisins
  • 1 tablespoon chutney
  • 3 tablespoons lemon juice
  • 60ml (1/4 cup) pouring cream
  • steamed rice, to serve


Rabbit was a popular meat in colonial times, in Britain and in Australia, especially for curries, but it lost its place on our tables after World War II. The rabbitoh's cry might have been echoing when this recipe was spotted in the newspaper and stuck into Girlie Andersen's Golden wattle cookery book; the 'raisins and apples make [the curry] rich and fruity'. It could be a fun dish to serve on a weekend when the South Sydney Rabbitohs are playing on TV!

Serves 4


Season the rabbit pieces with salt and pepper, and dust them lightly with 1 tablespoon of the flour. Heat the butter in a deep frying pan over medium heat and fry the meat for 8–10 minutes or until golden. Remove the meat from the pan and set aside.
Add the onion, curry powder and remaining flour to the pan – adding more butter if necessary – and cook for a few minutes. Stir in 500 ml (2 cups) of water, and cook until the liquid boils and thickens, stirring occasionally to prevent the mixture sticking to the pan.
Return the rabbit pieces to the pan and add the beef extract, apple, tomato, raisins and chutney. Cover the pan and cook over low heat for approximately 2 hours or until the rabbit is tender (a farmed rabbit may only need 1 hour).

Add the lemon juice and cream, and stir through. Serve immediately with the steamed rice.

This recipe appeared in the post A moveable feast - peddlars, hawkers and the Sydney rabbitoh on March 25, 2013.

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