Rabbit Bobotie

Rabbit Bobotie Ingredients

An all time South African favourite, Bobotie, is just perfect when cooked with rabbit instead of beef. My take on this dish is slightly different to the normal recipe, adding dried apricots and sultanas instead of raisins, as I feel it compliments the delicate flavour of the Coniglio rabbit beautifully. Jason Whitehead.

INGREDIENTS:

  • 500G rabbit mince
  • 1 onion, peeled and chopped
  • 4 cloves of garlic, peeled and finely sliced
  • 1 thumb size piece of ginger, peeled and grated
  • 1 red chilli, chopped (and de-seeded if you prefer a mild curry)
  • 14 dried apricots, sliced
  • 3 tbsp sultanas
  • 3 tbsp almond slices
  • 2 tsp apricot jam
  • 1 tbsp curry powder
  • 1/2 tsp of each – coriander, fennel & cinnamon
  • 1/2 cup Panko bread crumbs (or 1 thick slice of white bread, crusts removed
  • 1 cup milk
  • 1 lemon leaf per portion (you should get around 4 portions out of this recipe)
  • 2 eggs
  • Salt & Pepper

Start by soaking the Panko breadcrumbs in 1/2 of the milk, then combine with the rabbit mince. Season liberally.  Now fry your chopped onion in a good splash of oil (I used peanut oil, but vegetable oil will do just fine) until translucent.  Add your ginger, garlic and chilli along with the dry spices and fry for a further minute of two.  Add your rabbit mince and continue to fry, all the time breaking up the mince to ensure that there aren’t any lumps, until the rabbit is cooked.

Remove from the heat and add your sultanas, apricots, almonds and apricot jam.  Mix well.  You can now either do it in one big dish or in individual portions – add your mince mixture to your dish(es) and press down lightly to flatten it out.

Mix your eggs with the remaining milk and season.  Stick you lemon leaves into the bobotie, then pour enough egg mixture on to ensure the mince is completely covered and the lemon leaf sticking out a little.  Pop them in a the oven and cook for around 30 minutes, or until the egg ‘custard’ is set and lightly browned.

Serve with yellow basmati rice (see below) , sambal and pappodums.

Rabbit BobotieFor the yellow basmati rice – put enough oil in your pot to cover the base.  Add 1 teaspoon of mustard seeds and wait until you can hear them start to ‘pop’.  Now add 1 tbsp of tumeric and 1 tsp of salt, followed shortly afterwards with your basmati.  Stir to ensure all the rice is yellow, then add double the amount of water to rice (ie. 1 cup rice – 2 cups water).  Bring to the boil, but don’t stir.  When the water is almost all been absorbed, cover the pot and turn off the heat.  Allow the rice to absorb all the liquid (about 5 minutes) before removing the lid and serving.

Delicious Rabbit Bobotie

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