This has been the week of Curried Rabbit Stew in the crockpot. Life has been busy, my routines are gone, and most of what I own is in storage. I love my crockpot! It keeps warm, nutritious food in my belly, which is a blessing.
Measurements are approximate, feel free to tweak proportions and ingredients to suit your tastes.
1/2 of a rabbit
Curry powder - I get mine from a local Indian Market
about 1/2 cup brown rice, preferably already soaked
1/2 of a large yellow onion, chopped
1/2 of a medium butternut squash, peeled, seeded and chopped
a spoonful of chopped garlic
1 can coconut milk
1 can water
Optional:
a spoonful of your favorite peanut butter stirred into your bowl when serving
Mushrooms, which I would have added if I had some on hand
Green Chilis, to kick up the heat
Put everything in the crockpot, starting with the rabbit and ending with the water. Turn it on low, and leave it all day. By dinnertime, you will have a hot meal, and the meat will be tender enough to be easily removed from the bone. I pick out the little bones as I'm eating, but you could debone the rabbit before you put it in the crockpot. The coconut milk adds the much needed healthy fats that rabbit meat lacks.
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