Roast Rabbit in a Chinese style marinade
A Good Life ~ A Good Death
Voila! Our philosophy for eating meat of a high nutritional quality. Basically this means that any animal that we keep, that is essentially destined to be eaten, is looked after to the best of our ability.
We try to give them, as far as possible, the things they would like to eat, living conditions as close as possible to what they would choose and yes, we even go as far as names in some cases ~ our production rabbits: Thumper (Monsieur), Hazel and Honey (Mesdames.)
It goes without saying that for us the “death” time is the most difficult, but the most important skill is to acquire the ability to kill small animals in a humane and rapid way. Without being too explicit it involves breaking not wringing the neck in its weakest point. Death is carried out at home and it is instantaneous. All that follows is the preparation of our favourite recipes.
Normally I use this marinade with pork but today we have tried it with rabbit and were delighted with the results. We ate it with stir fried and steamed vegetables.
- 3 rabbit thighs
- 1 tbsp runny honey
- 2 tbsp heavy mushroom soy sauce
- 2 star anise
- 1 tsp Sichuan pepper
- 1 tsp finely sliced fresh ginger
Mix all the marinade ingredients together. Coat the meat and turn several times during the day.
Pre-heat your oven to 180°c.
Place the rabbit in a roasting tray and cook for 45-50 minutes, until tender. Baste the meat every 10 minutes.
If the sauce starts to bubble and thicken it may be burn, so add a little water and reduce the heat.
The sauce is delicious for dipping chunks of meat into but check that it has not burnt and pick out the peppers if you wish to spoon it over the meat.
Rabbit Casserole with Shallots and Walnuts
Chinese Curry Sauce (Takeaway Style)
Char siu pork with homemade marinade
Egg Tarts (Chinese style)