Young rabbit joints are poached in a sweet and sour sauce. The meat is taken off the bone in fork sized pieces and served with salads, rice or pasta to make an ideal dish for a buffet party. It may easily be prepared the previous day and reheated just before serving.
- 2 Young rabbits jointed
- 432g (15 1/4oz) pineapple pieces in natural juice
- 6 Large tomatoes chopped
- 1 Large green pepper, deseeded and chopped
- 1 Large onion, finely chopped
- 1 tbsp Soft brown sugar
- 2 tbsp White wine vinegar
- 2 tbsp Soy sauce
- Salt & Pepper
- 1 tbsp Cornflour
Soak the rabbit joints in cold water for 24 hours, the rinse thoroughly. Place all ingredients, except the cornflour, in a large saucepan and simmer gently for 1 hour or until tender.
Allow the rabbit joints to cool, then remove the meat from the bones, breaking into small pieces.
Mix the cornflour with a little waer, blend into the sauce and bring to the boil, stirring all the time.
Return the rabbit meat to the sauce and reheat gently. Turn into a large warm shallow dish and serve with plain rice or pasta and a variety of salads.