Add a Chinese flavour to your wild rabbit dishes with this straightforward sweet and sour dish.
Ingredients:
Method:
Soak the joints in cold water for 24 hours, then rinse thoroughly.
Place all the ingredients, except the cornflour, in a large saucepan and simmer gently for one hour or until tender.
Allow the joints to cool, then remove the meat from the bone, breaking it into small pieces.
Mix the cornflour with a little water, blend into the sauce, season 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 salad.
Ingredients:
- 2 young rabbits, jointed
- 450g/1lb pineapple pieces in natural juice
- 6 large tomatoes, chopped
- 1 large green pepper, deseeded and chopped
- 1 large onion, diced
- 1tbsp soft brown sugar
- 2tbsp white wine vinegar
- 2tbsp soy sauce
- Salt and pepper
- 1tbsp cornflour
Method:
Soak the joints in cold water for 24 hours, then rinse thoroughly.
Place all the ingredients, except the cornflour, in a large saucepan and simmer gently for one hour or until tender.
Allow the joints to cool, then remove the meat from the bone, breaking it into small pieces.
Mix the cornflour with a little water, blend into the sauce, season 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 salad.
