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Rabbit Pepper Fry

Ingredients

  • YORKSHIRE PUDDING
  • •200gr Plain Flour • 3 Whole Eggs • 300ml Whole Milk • Salt to taste
  • RABBIT PEPPER FRY
  • • 400g Boneless Rabbit Thighs, chopped into chunks • 1 tsp Black Pepper • 1 tsp Chopped Ginger • 2 tsp Chopped Garlic • 1 tsp Whole Black Peppercorn • 1 Large White Onion, sliced • 1 Green Chilli • 1 tsp Fennel Powder • 1 tsp Cumin Powder • 1 tsp Turmeric • 10 Curry Leaves • 1 tsp Salt • 1tsp Mustard Seed • 1 tsp Coriander Powder • 1 tsp Garam Masala • 2 Dried Kashmiri Chilli

Method

YORKSHIRE PUDDING

Mix the flour and egg to smooth better, gradually add milk whisking to make it smooth. Add salt to taste. Leave the batter in the fridge for 4 – 6 hours or overnight. Heat the oven 200°c

Pour 4 tbl spoon of oil into 12 holes muffin trays. Heat the tray in the oven for 5 minutes Carefully ladle the batter into the trays and bake for 25-30 minutes at 180°c until well browned.

RABBIT PEPPER FRY

Place the rabbit thigh pieces, ginger, garlic, green chilli, sliced onion, 5 curry leaves, turmeric, coriander powder, fennel powder in a pan. Place the pan over high flamed and let it cook until meat is tender. Once the meat is tender, cook until the water dries out.

Meanwhile, hit oil in a pan, add mustard seeds, 5 curry leaves, dry Kashmiri chilli and sliced onion until golden and brown. Add into the cooked meat crushed black pepper and cook stirring continually further 10 minutes.

Remove from the heat when it gets dark brown in colour.



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