Rabbit Bobotie

SaveShare

Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

Ingredients
 500 g Coniglio rabbit mince
 1 onion, peeled and chopped
 4 cloves of garlice
 1 thumb size piece of ginger, peeled and grated
 1 red chili (de-seeded if you prefer a mild curry)
 14 dried apricots
 3 tbsp sultanas
 2 tbsp apricot jam
 3 tbsp almond slices
 1 tsp curry powder
 ½ tsp of each, coriander, fennel and cinnamon
 ½ cup Panko bread crumbs or 1 slice of thick white bread, crusts removed
 1 cup milk
 1 lemon leaf per portion
 2 eggs
 salt and pepper to taste

Directions
1

Start by soaking the Panko breadcrumbs in 1/2 of the milk, then combine with the rabbit mince. Season liberally.

2

Now fry your chopped onion in a good splash of oil (I used peanut oil, but vegetable oil will do just fine) until translucent.

3

Add your ginger, garlic and chilli along with the dry spices and fry for a further minute of two.

4

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.

5

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.

6

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.

7

Pop them in a the oven and cook for around 30 minutes, or until the egg ‘custard’ is set and lightly browned.

8

Serve with yellow basmati rice , sambal and pappodums.

Ingredients

Ingredients
 500 g Coniglio rabbit mince
 1 onion, peeled and chopped
 4 cloves of garlice
 1 thumb size piece of ginger, peeled and grated
 1 red chili (de-seeded if you prefer a mild curry)
 14 dried apricots
 3 tbsp sultanas
 2 tbsp apricot jam
 3 tbsp almond slices
 1 tsp curry powder
 ½ tsp of each, coriander, fennel and cinnamon
 ½ cup Panko bread crumbs or 1 slice of thick white bread, crusts removed
 1 cup milk
 1 lemon leaf per portion
 2 eggs
 salt and pepper to taste

Directions

Directions
1

Start by soaking the Panko breadcrumbs in 1/2 of the milk, then combine with the rabbit mince. Season liberally.

2

Now fry your chopped onion in a good splash of oil (I used peanut oil, but vegetable oil will do just fine) until translucent.

3

Add your ginger, garlic and chilli along with the dry spices and fry for a further minute of two.

4

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.

5

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.

6

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.

7

Pop them in a the oven and cook for around 30 minutes, or until the egg ‘custard’ is set and lightly browned.

8

Serve with yellow basmati rice , sambal and pappodums.

Rabbit Bobotie

Leave a Reply