Grilled Rabbit With Peanut Chili Sauce Recipe - Cooking Index
Marinade | ||
1/4 cup | 59ml | Olive oil |
1/3 cup | 78ml | Soy sauce |
1/3 cup | 78ml | Sherry - (good sherry) |
1/3 cup | 20g / 0.7oz | Chopped onion |
3/4 teaspoon | 3.8ml | Dry mustard |
1 teaspoon | 5ml | Chopped fresh tarragon |
= (or 1/2 tspn dried tarragon) | ||
1 teaspoon | 5ml | Thinly-sliced garlic - (real thin) |
1 | Rabbit - cut 6 pieces | |
Peanut Chili Sauce | ||
1/3 cup | 78ml | Dry sherry |
1/4 cup | 59ml | Heavy cream |
3 tablespoons | 45ml | Creamy peanut butter |
3 tablespoons | 45ml | Bottled chili sauce - (to 4) |
= (or chili salsa) | ||
1 1/2 teaspoons | 7.5ml | Fresh lime juice |
Salt - to taste | ||
Freshly-ground black pepper - to taste |
Combine all ingredients for marinade and marinate rabbit. Refrigerate from 6 hours to overnight.
Heat up the grill. Remove rabbit from marinade and pat dry with paper towels. Grill over hot heat, turning once and basting frequently with the marinade from 10 to 12 minutes. Check the loin pieces for doneness. When done remove from heat and keep warm. Baste the legs again and continue cooking until done about 5 to 7 minutes longer. Hopefully the leg meat with stay moist and meat will easily pull away from the bone.
To make the sauce: Combine sherry, cream and peanut butter in a small heavy saucepan and bring to a gentle simmer. Add chili sauce, and lime juice and continue simmering, stirring frequently, until the sauce thickens. This shouldn't take any more than 10 minutes. Season with salt and pepper
To serve, cook up some thin spaghettis or linguini. After pasta has cooked to your liking, place some on each plate, place a serving on rabbit on top and serve the sauce on the side for dipping. You will really like this, especially with rabbit. If your tired of rabbit cooked the same old way, try this way. You won't regret it.
This recipe yields ?? servings.
Source:
North American Outdoor Sports at - http://www.northamericanoutdoorsports.com
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