So tonight I thought I would continue the Asian theme and make this really quick Rabbit Satay dish. I absolutely love Satay but it is not a dish I cook that often but when I do, I use chicken (mainly because of my kids).
I love cooking with rabbit as it such a versatile white meat. You can stew it, fry it, roast it, bbq it....the list is endless and you can make a lot of fantastic dishes with it.
Whether you you have prepared the rabbit yourself or got it from your butchers or gamedealer, I always like to soak my rabbit in a saltwater solution as it helps tenderise the meat. You can bribe it for a few hours but I have always got the best results when it soaks overnight in my fridge.
The meat was so tender and the Satay sauce had a nice little kick to it. Please give this recipe a try and let me know how you get on.
You will need:
1 rabbit deboned, cut into cubes
1/3 can coconut milk
1 red chilli, finely chopped
2 garlic cloves, chopped
1 small white onion, sliced
1 large spoon chunky peanut butter
1 tbsp soy sauce
Bunch of coriander
5 spring onions (white bits only) sliced
Prepare your chilli, garlic, white onion and spring onions and place to one side.
In a large pan, heat 100ml oil and add the vegetables. Cook for 5 minutes on a medium heat until the onions soften.
Mix in a large spoon of peanut butter, soy sauce and coconut milk. Give it a good mix and remove from heat.
Take your cubed rabbit out of the brine, drain it and transfer to a bowl. Pour half of the Satay sauce over the rabbit and coat evenly. Set aside for 30 mins. As your rabbit marinades, soak the kebab skewers in water to prevent burning.
When you are ready to cook, preheat your grill to a high heat and skewer the rabbit. Spoon a bit of the sauce on top and place into a grill rack. Pop your rabbit under the grill for 10 minutes, turning halfway and coating with more Satay sauce.
Heat up a saucepan of water for the rice and boil for 8 minutes or until al dente.
Once your rice has cooked, drain it and mix in some leftover coconut milk and chopped coriander.
Remove the rabbit from the grill and serve the remaining Satay on the side as a dip.