Scotch Bunny Recipes
SCOTTISH RABBIT CURRY
Okay, rabbit is a traditional meat and curry is a classic sauce, but who knew they went together? Of course, in curry-crazy Britain, you shouldn't be surprised. Traditionally, this dish is called a Scottish curry, but it's really just a British rabbit stew with curry added.
Provided by Brian Yarvin
Categories Soup/Stew Braise Meat Rabbit Bacon Spice Curry
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- 1. In a Dutch oven, melt the butter over medium heat and sauté the rabbit pieces until well browned, about 15 minutes. Remove from the pan and reserve.
- 2. Using the same pan you browned the rabbit in, and without wiping it out, sauté the bacon over medium heat until it's browned and has rendered its fat in the pan, about 10 minutes. Add the flour and cook, whisking constantly, until it is dissolved, about 3 minutes. Add the curry paste and stir to combine well with the flour mixture. Stir in the chicken broth, 1/4 cup at a time. The pan contents now will have the consistency of a thin sauce.
- 3. Reduce the heat to medium-low and add the browned rabbit pieces along with the onions, mushrooms, celery, and salt. Simmer the dish, stirring occasionally, until the meat is cooked through, the onions are tender, and the sauce has thickened up, about 1 1/2 hours. Serve warm, preferably over rice.
SPARKLING BUNNY
Provided by Geoffrey Zakarian
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine the gin, carrot juice and ginger juice in a cocktail shaker with ice and shake until chilled. Divide among 4 high-ball glasses filled with ice. Top with ginger beer and garnish with candied ginger.
SCOTCH SCONES
These were originally made by my Granny and are slightly sweeter and flatter than most scones. They are easy to make too - the no bake method allows me to make these on the hottest days of summer, which make them my family's favorite camping treat.
Provided by Annette Bauwens
Categories Bread Quick Bread Recipes Scone Recipes
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut in butter by rubbing the mixture between your fingers until the mixture is fine and crumbly; stir in the raisins. In a small bowl, mix together the egg and milk; mix with dry ingredients to form a soft dough.
- On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Dip cutter into flour, and stamp out scones. You may need to re roll the dough to get 12.
- Heat dry non-stick griddle over medium heat. Cook each side of the scone until slightly raised and golden brown in color. Transfer to a wire rack to cool.
Nutrition Facts : Calories 255.4 calories, Carbohydrate 34.3 g, Cholesterol 46.4 mg, Fat 12.3 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 7.5 g, Sodium 174.7 mg, Sugar 16.9 g
SCOTCH BUNNY
My mother used to make this for a hot lunch or supper when she was rushed for time and it was a favorite with us kids. It has only three ingredients and makes up in minutes. She did it by eye, so the amounts listed are approximate.
Provided by echo echo
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Cover 2 plates or the bottom of 2 soup dishes with a layer of saltines; scatter with most of the cubes of cheese.
- Heat the soup, adding the rest of the cubes of cheese to the soup and stir until the cheese is mostly melted.
- Pour over the crackers and serve hot.
Nutrition Facts : Calories 467.1, Fat 22.7, SaturatedFat 12.5, Cholesterol 48.2, Sodium 1869.9, Carbohydrate 47.5, Fiber 2.7, Sugar 12.2, Protein 20
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