Grilled rabbit adobo
A Filipino-style adobo braise finished on the grill. If cutting from whole rabbit fryers, see How to Fabricate a Rabbit for tips.
Ingredients
| 4 | Rabbit hind legs (if cutting from whole rabbit fryers see How to Fabricate a Rabbit for tips) | |
| 1 cup | 240 ml | Soy sauce |
| ½ cup | Rice wine vinegar | |
| 1 tbsp | 15 ml | Garlic, minced |
| 1 tbsp | 15 ml | Ginger, peeled and minced |
| 1 cup | 240 ml | Water |
| 1 ½ + ½ cups | Coconut milk | |
| 1 tsp | 5 ml | Hungarian paprika |
| 1 small | Jalapeno, small diced | |
| 1 tbsp | 15 ml | Lime juice, fresh squeezed |
| — | Lime zest for garnish |
Instructions
- Combine the soy sauce, vinegar, garlic, ginger, ½ cup of the coconut milk, paprika, jalapeno and water in a deep pan or skillet.
- Simmer the sauce on the stove for 5 minutes.
- Carefully lay the rabbit legs in the sauce, and continue to simmer for 20 minutes (flipping the legs about halfway through) until the rabbit is almost completely cooked.
- Preheat your grill.
- Once the rabbit meat is firm and white, remove it from the pan, and add the other 1 ½ cups of coconut milk to the adobo sauce.
- Simmer the adobo until it has reduced to a sauce consistency. Strain.
- Grill the rabbit legs for a couple of minutes (turning as necessary), just until black grill marks and a brown crust have developed.
- Stir the lime juice into the adobo, garnish with the lime zest and serve on the side with the rabbit legs.