Scots Rabbit Curry with Orange Marmalade Chutney in Peppered Shortbread Cups

I made this dish up as sort of a joke—albeit a joke with a point. In the fall of 1990,1 prowled around Scotland for a time at the behest of the now-defunct British edition of Metropolitan Home, looking for good contemporary Scottish cooking. I found a great deal of more-than-competent French food, but disappointingly little that I thought made smart use of both local raw materials and traditional Scottish recipes. I was looking for, say, a Scottish Larry Forgione or Mark Miller, I guess, an