Boil 3 rabbits until the meat nearly leaves the bone. Pull apart into bite sized pieces.
Curried Sauce:
3 dsspns Curry Powder
1 dsspn Sugar
1 tin Cream Chicken soup
2 heaped tbspns Cornflour
Method: Mix together in saucepan with 1 tin water, more if necessary, add rabbit pieces. Simmer 20 minutes. Half hour before serving, boil sliced cauliflower, cabbage, celery, onion, and capsicum till just tender. Strain and mix with rabbit sauce.
To serve - boil 3 cups of rice, pile in large oven proof dish and pour curried mixture over. Serve hot.
Source: Oodnadatta Cookbook (1986), p.130.
Curried Sauce:
3 dsspns Curry Powder
1 dsspn Sugar
1 tin Cream Chicken soup
2 heaped tbspns Cornflour
Method: Mix together in saucepan with 1 tin water, more if necessary, add rabbit pieces. Simmer 20 minutes. Half hour before serving, boil sliced cauliflower, cabbage, celery, onion, and capsicum till just tender. Strain and mix with rabbit sauce.
To serve - boil 3 cups of rice, pile in large oven proof dish and pour curried mixture over. Serve hot.
Source: Oodnadatta Cookbook (1986), p.130.
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