Rabbit: Sweet and Sour recipe


Uploaded by MOwildCooking on 01.04.2010

Transcript:
A good old fashioned rabbit hunt may be as American as apple pie,
but there's no reason the dish you serve up can't be as exotic as you can imagine.
So today, we're cooking up a Cantonese-style recipe for sweet and sour rabbit.
First, de-bone the rabbit and cut the meat into small cubes.
Marinate in very dry sherry, soy sauce and meat marinade for 1 to 3 days in the refrigerator.
When you're ready to cook, mix 1 tablespoon of beaten egg with enough water to make a half cup.
Combine that with flour, cornstarch, baking powder, and oil in a mixing bowl,
and beat with a wooden spoon until you get a smooth paste.
In another bowl, stir the rabbit, sherry, salt and pepper together and set that aside.
In a wok or stir-fry pan, heat 2 inches of oil to a temperature of 375 to 400 degrees.
Dip the marinated cubes of meat into the batter to coat completely.
Carefully drop the rabbit into the hot oil, one piece at a time.
Deep fry until light golden brown.
Remove with a wire skimmer, or slotted spoon.
Spread out on paper towels to drain, then transfer it to the oven to keep warm.
Make a sweet and sour sauce by combining sugar, ketchup, soy sauce,
salt and water in a 2 quart saucepan.
Bring to a boil and add vinegar.
When the liquid comes back to a boil, stir in the cornstarch solution and cook until the sauce thickens.
In a small saucepan, parboil carrots for one minute.
Add the peppers and onion for less than a minute.
Don't let the water come back to a boil or the peppers will be too soft.
Drain the vegetables and rinse in cold water to stop the cooking process.
Add the pineapple. Mix the vegetables and sauce together.
Then add a tablespoon of the hot oil to give the sauce a shine.
Put the rabbit in a deep plate.
Pour the sauce over it and serve.
This is a recipe that truly is a combination of East and West.
Cantonese sweet and sour, made American-style with Missouri rabbit.