Hello friends, long time no see! Well, you may not have noticed but I actually haven’t blogged in over a week! Things got hectic for me for a minute – and considering everything that’s been happening in the world it’s easy to feel emotionally overwhelmed, but let’s not get into that. I just needed a quick ✨unplanned✨ break. So let’s keep things lights and yummy over here because I’ve a lot of great recipes coming your way!
Starting with a very interesting recipe because a few months ago I saw rabbit meat at my local grocery shop – a very rare occurrence – so I took the chance and brought some home. Now, prior to this I had never had rabbit meat, so this was going to be a bit of a culinary adventure. I did a little bit of research and this recipe is adapted from Jamie Oliver’s Sweet & Sour Rabbit.
a little bit about rabbit meat
It tastes like chicken! But more gamey in flavour and a little bit more intense. It’s very low in fat, but so tender and an excellent source of protein. Like chicken, it can be braised, broiled, roasted or simmered.
There is a wide choice of ingredients and seasonings that go well with rabbit. Fresh and dried fruits enhance the taste of rabbit particularly well. It’s often prepared with aromatic vegetables such as leeks or onions, with mushrooms and cream sauce, as well as fresh herbs like thyme, rosemary and oregano.
This recipe in particular uses bold ingredients, like balsamic vinegar, red wine and honey, as opposed to a creamy mushroom sauce. But the cooking method is very simple. It’s a one-pot recipe where the rabbit is cooked until soft and tender, and the sauce dark and thick. The addition of nuts is an interesting way to add a little bit of crunch and texture. If you can’t find rabbit, chicken will work great with these flavours, too.
For this recipe you can use the whole rabbit, but I only used legs. They’re tiny and lean, but so flavorful they feel like a delicacy. I believe it’s best served over creamy mashed potatoes for a scrumptious meal, but a creamy polenta or roasted veggies would be great options, too. It’s also typical to enjoy it with couscous or bread.
If you make this Sweet & Sour Rabbit please be sure to leave a comment! I’d love to hear from you and I love responding to every comment. And don’t forget to also tag me on Instagram. I’d love to see your photos!
Sweet & Sour Rabbit
- 2 lbs rabbit legs
- 2 tbsp olive oil
- 1 red onion
- 2 cloves garlic
- 1 tsp smoked paprika
- 1 tsp red pepper flakes
- 1/2 cup flaked almonds
- 2/3 cup red wine
- 1/2 cup balsamic vinegar
- 1 tbsp honey
- kosher salt and black pepper
- Season rabbit with a little salt and pepper.
- Heat olive oil in a large pan over medium. Add rabbit and cook, turning occasionally, until golden.
- Meanwhile, finely chop the onion and garlic.
- Add onion and garlic to the pan with the smoked paprika and red pepper flakes. Cook for 2 minutes, or until onions have softened. Pour in the wine and 1 cup of water. Bring to a boil, then simmer on low heat for 15 minutes.
- Pour in the balsamic and add the honey. Cook for another 30 minutes, or until the rabbit is soft and tender and the sauce has reduced to a dark, thick, flavourful coating, stirring occasionally. Stir in flaked almonds.
- Serve as is or over mashed potatoes.