Thursday, August 29, 2013
Rabbit Curry and growing squash as we live in waiting.
While we have a lot going on, it almost feels like a holding pattern right now. We're waiting on a lot of things right now and not all of it is directly homesteading related. We're still working out our car issues, while we are harvesting things it's stabilized into a routine. Now it shouldn't feel like a holding pattern. There is a lot that we need to be doing, but with the limited time in the day it hasn't been able to be done yet. I need to buck and split wood, make a wood shelter near the house, clear out the garage for winter, etc. But at least we are able to regularly be able to eat good food from our own yard and rabbits.
Speaking of I have a recipe to share with y'all that I again, forgot to get photos of before I dug into it, or even during the preparation process. I made a delicious rabbit curry last night that I got to share with some friends that were over. Much of it came from our yard, though not all of it quite yet. We're getting there though.
1 rabbit de-boned (I tried leaving the bones in the legs for ease this time, but it diminished the flavor somewhat. I think it's worth really de boning it)
1 Onion: Yellow or purple chopped small
3 - 4 cloves of garlic: minced
1 Cayenne Pepper: chopped small
2 Lemon Peppers: chopped small
Lemon balm or lemon grass
1 tbsp ginger powder (fresh ginger would be better)
8 fresh cherry tomatoes or 3 - 4 fresh paste tomatoes
2 pinches ground cumin
1 large pinch ground coriander
2 tbsp soy sauce or fish sauce
1 heaping tbsp brown sugar
2 tbsp chili powder
2 tbsp lime juice
2 cups chicken stock
2 cups raisins
1: Put everything but the rabbit, the apples, the rasins, and the chicken stock in a small sauce pan with a small amount of water (1/4th of a cup maybe) and simmer over low medium heat until the tomatoes have fully simmered down into the mixture and are indistinguishable from the mixture. You may have to put more water in once or twice, but make sure you keep the mixture thick. You'll know it is done when it has the nice dark red color.
2: Put the 2 cups chicken stock in the curry paste you have in the sauce pan and mix thoroughly before pouring in with the rabbit in a large skillet.
3: Simmer over medium heat until the rabbit is done, and the sauce has thickened some. Usually around 20 minutes. If you want to thicken up the curry sauce you can apparently put in some flour but you can look up other curries to get that.
Oh, and finally we have a good number of squash set. We aren't going to be floating in a sea of squash, but we have 3 or 4 more Harry's squash set and a whole bunch of butternut squash set and starting to grow. I figured I'd include a photo of one of the tiny butternut squash starting to grow which makes us happy. We're looking forward to being able to have roasted squash from our own yarden over this winter. We also have a lot of learning that I should list at some point in a post, though I may save a lot of that for over the winter when I'm looking for things to write about!