Wild Rabbit (well you’re hardly likely to use a pet rabbit!) is a great source of low fat, affordable protein but it is notoriously difficult to cook. Cook it to quick and you’ll just get tough meat… Cook it too long on a direct heat source and it’ll just get dry…
🌶 So here’s what you’re going to need…
- Rabbit Haunches (back legs) or Saddles
- 500ml of medium / sweet cider (or apple juice if you prefer not to use alcohol)
- Sweet Chilli Sauce
- Mango Chutney
- Handfull of fresh Coriander
- Salt & Pepper
- Preheat your oven to 140-150 degrees Celsius (about 300 F)
- Prep the rabbit – removing as much sinew as you can
- Season the rabbit portions with plenty of salt and pepper
- Mix equal quantities of mango chutney and sweet chilli sauce
- Chop the coriander and add it to the Sweet Chilli / Mango mix
Whilst you can finish the rabbit outdoors over the fire, you really do need to slow roast it first if you want tender, moist meat.
- Place the seasoned rabbit portions in an oven proof dish – and add the cider. Cover with foil and place in the middle of your oven.
- Find something else to do for an hour or so, then check the rabbit, turning the pieces
- Repeat step 2 until the rabbit has been in the oven for 2.5-3 hours – you’ll know it’s right when the meat starts to fall off the bones!
- Drain the cider from the dish and then pour over the Sweet Chilli / Mango / Coriander mix and toss the rabbit portions to make sure they’re covered
- Take your rabbit portions to the fire with a cold beer – and place the portions over hot coals or wood and sear both sides – this gives the rabbit a final bit of colour and makes the sauce extra sweet and sticky.
- Remove the rabbit portions from the flames and allow to cool a little – that sweet chilli / mango sauce can be a bit like lava when straight off the grill!