Mewari Rabbit

This is one of the Indian Rabbit leg Recipe we have in Finediningindian 

Rajasthan has a lot of game recipes as hunting was one of the sports for Kings and their families . The Marwari or Marwadi are an Indian ethnic group that originate from the Rajasthan region of India. Their language, also called Marwari, comes under the umbrella of Rajasthani languages, which is part of the Western Zone of Indo-Aryan languages.

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Adjust Servings
4No. Legs of rabbit, skinned
2Tsp. Ginger Garlic paste (equal amounts)
2 Tsp. Salt
100Ml Malt vinegar
½ Tsp. Ground Turmeric
2Tbsp. Vegetable or Corn oil
1 Tsp. Black Peppercorns
1 Bay Leaf
500Ml Rabbit stock or water
Chilli & Corn Sauce
100g Cup Ghee or Clarified Butter
8No. Cloves
2 No. Black Cardamom Pods
1 No. Bay Leaf
2 Onions, Finely chopped
3 Green chillies, Chopped
½ Tsp. Ground Turmeric
1 Tsp. Salt
1 Tbsp. Garlic paste
200 g Sweet Corn Kernels
4 Tbsp. Plain Yoghurt
150Ml Cup Rabbit stock or water
2 ½ inch Piece of Fresh Ginger, Finely Chopped
4 Tbsp. Chopped Fresh coriander
1 juice of lemon



Stage 1

Marinate the rabbit legs with ginger paste, garlic paste, salt, vinegar and ground turmeric. Heat the oil in a large pan; sear the rabbit legs on both the sides, until crisp and light brown in color.
Place them in a baking tray; add the remaining spices and the rabbit stock. Cover with aluminum foil and put in an oven at 180C/350F/ Gas Mark4 for 60 minutes.
Mark as complete

Stage 2

To make the corn sauce, heat the ghee or clarified butter in a heavy bottom pan and add the cloves, cardamom and bay leaf. When they start to crackle, add the onions and cook on a medium heat, until golden.
Add the chilies and cook for 1-2 minutes. Then add the turmeric and salt and cook briskly for a minute taking care that the dry spices do not burn. Add the garlic paste and cook stirring for a couple of minutes.
Mark as complete

Stage 3

Now add three quarters of the corn and all the yoghurt. Cook gently for about 30 minutes, stirring occasionally, until the corn is nearly mashed and the sauce is becoming thick.
Add the rabbit stock or water, bring back to the boil, then add the ginger, coriander and the remaining corn.
Mark as complete

Stage 4

Reduce the heat to medium, add the braised rabbit legs and simmer for 10 minutes.
Adjust the seasoning and add the lemon juice. Place the rabbit leg on the corn sauce and serve with bread or rice.
Mark as complete

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