Sweet & Sticky Roasted Rabbit!
DH took our boys rabbit hunting and brought home 5 beauties for me to cook.
I have a KILLER recipe that I use all the time for wings. Since my little harey friends looked just like wings and thighs – wings and thighs they shall be!
For step-by-step instructions with pictures go here.
If you don’t have any rabbit – but love sticky wings; substitute chicken wings and you’ll have these:
Absolutely, the best wings that can come from your oven. As I was trying to placing them on the plate they were falling apart. So, so tender that the meat wouldn’t stay on the bone for the picture. Can you say, “Yum.”
Yum. Yum. Yum.
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-Candi
| Servings |
pounds
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- 2/3 cup soy sauce
- 2/3 cup brown sugar
- 1/4 cup tomato paste
- 4-6 cloves garlic minced
- 1 tbsp ginger ground
- 1/4 tsp cayenne pepper
- 1/4 cup oil I use coconut
- rabbit legs (3-4 rabbits, washed & dried)
Ingredients
|
|
Combine soy sauce and brown sugar in a bowl. Mince 4 cloves garlic & add to sauce. Add the red pepper, ginger, tomato paste, and oil. Mix well. Pour marinade into bowl with cleaned, cut up rabbit. Transfer into large bakers pan. Arrange the rabbit so you have a single layer. Pour additional the marinade over the rabbit parts.
Put in a 350 degree oven & cook for 2 hours – turning occasionally ( I turn it 2 times). At the end of baking you will notice that most of the liquid is gone. Turn up the oven to 400 degrees at the end of baking to achieve desired brown-ness.
Your rabbit will be glazed, browned and fabulous!
