pigeonshooter76 Posted February 26, 2009 Report Share Posted February 26, 2009 Rabbit 4 rabbit fillets (from the saddle) Marinade 500ml natural yogurt 1 large red chilli finely chopped 1 large green chilli, finely chopped 2 teaspoon ground cumin 2 teaspoon ground coriander 2 teaspoon ground turmeric 2 teaspoons smoked paprika 3 tbsp tomato paste Juice of 1 lemon 3 cloves of garlic, crushed 5 cm ginger, peeled and chopped 3 tablespoon coriander finely chopped 3 teaspoon honey 1 tsp maldon salt Cucumber Raita 1 cucumber, washed and grated 250ml yogurt 3 tablespoon chopped mint 1 pinch of chilli powder Juice from 1/2 lemon 1 teaspoon honey Salt To Serve Pilaf or boiled rice ( see recipe) Naan bread or Papadums Method Tandoori marinade:Place all the ingredients in a bowl large enough to hold the rabbit fillets, and mix it together well. Place the fillets in the marinade and coat it well. Cover the bowl and store in the refrigerator overnight or for at least 2 hours. Cucumber Raita:Grate the unpeeled cucumber on the coarsely and drain on absorbent paper. Mix with the remaining ingredients and season. Place the raita in a bowl and refrigerate it until ready to use. To Cook:Preheat a grill to its highest temperature, or prepare a BBQ so that is moderately hot. Place the rabbit on the BBQ or under the grill and cook it for 7-8 minutes on each side. The rabbit is cooked when pierced with a fork its juices run clear or Grill. Remove the rabbit from the heat and keep warm until ready to serve. To Serve:Accompany the rabbit fillets with pilaf or boiled rice, cucumber raiti and naan bread or papadums. Quote Link to comment Share on other sites More sharing options...
rustybucket Posted February 26, 2009 Report Share Posted February 26, 2009 i will be trying this rustybucket Quote Link to comment Share on other sites More sharing options...
Sauer Posted April 15, 2009 Report Share Posted April 15, 2009 seen this done for chicken so copied but used rabbit 1)remove as much meat in bites sized chumks from raw rabbit 2) place in bowl cover with tub of natural yoghurt unflavoured stuff, sprinkle in some tika or curry powder, couple o dashes of lemon juice from a bottle or juice of whole lemon mix together cover in cling film leave in fridge overnite (heres the science bit... the yoghurt is one of the best thing s for tenderising the meat!!!!) 3) oven on hot....220 degrees C 4) remove rabbit from bowl shake off excess yoghurt place on oven tray 5) top shelf for 10 minutes or untill the pieces start to charr slightly on edges thats it!!! just like chicken tikka pieces in kebab or from snadwhich shop excellent hot with rice and chutney n a poppadom!!! or cold in a baguette!!!! mmmm sauer Quote Link to comment Share on other sites More sharing options...
pigeon street Posted April 23, 2009 Report Share Posted April 23, 2009 Both of these sound Great!!! first shoot your self a rabbit.... will defo be try these this summer on the barbee Quote Link to comment Share on other sites More sharing options...
Sauer Posted April 24, 2009 Report Share Posted April 24, 2009 honest its sooo easy it scary leave it overnite soaking in the bowl with all the ingrediants cover bowl with cling film but you still get blast o tandoori when you open fridge next day mind oven has to be screaming hot sauer Quote Link to comment Share on other sites More sharing options...
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