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Sweet & Sour Rabbit

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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


Cooking Method


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.

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