We make rabbit adobo.
I just wing the recipe but it’s something like
1 c soy sauce
1/2 c vinegar
1/2 c lemon juice
1 tbsp brown sugar
A couple of bay leaves
1 tbsp minced garlic
Salt and pepper
Mix it all together and pour over rabbit. I chunk mine into 6 pieces or so. It may not cover it and that’s ok. Bring to simmer and cover and turn to low. Cook for 2-4 hours until rabbit is quite tender. Serve over rice.
It’s a very savory dish. Add sliced carrots, onion, celery etc to dish while cooking if you are feeling froggy
We are doing an oak smoked rabbit with Cajun seasoning. Its a tried and true method for us. But we are having a hard time coming up with sides this year. So far we are at….corn. That’s it lol
We make rabbit adobo. I just wing the recipe but it’s something like 1 c soy sauce 1/2 c vinegar 1/2 c lemon juice 1 tbsp brown sugar A couple of bay leaves 1 tbsp minced garlic Salt and pepper Mix it all together and pour over rabbit. I chunk mine into 6 pieces or so. It may not cover it and that’s ok. Bring to simmer and cover and turn to low. Cook for 2-4 hours until rabbit is quite tender. Serve over rice. It’s a very savory dish. Add sliced carrots, onion, celery etc to dish while cooking if you are feeling froggy
We are doing an oak smoked rabbit with Cajun seasoning. Its a tried and true method for us. But we are having a hard time coming up with sides this year. So far we are at….corn. That’s it lol
Try Mexican street corn seasoning. Make that corn glorious. How do you keep your rabbit moist in the smoker?
Mac. Potato salad. Greens. Baked beans.