Asian Rabbit Recipes?
my mother once substituted rabbit for the chicken in dakdoritang...we would have never found out if my brother hadn't broken out into hives because he was apparently allergic to rabbit...but i do remember that it tasted great.
here's a link to a recipe for dakdoritang. yum!
i have made "bong-bong " rabbit , and love it. basically, u poach the rabbit in water or broth, a little soy , and any spices u want - including star anise. Cool and take all meat off bone, shredding it. Make rice - shred romaine lettuce - or some napa or a combination of greens . Place fairly thick layer of greens on plate - cover with bed of rice - cover that with shredded meat - cover that with peanut sauce - the spicier the better .
Top with scallions, chives etc . and dig in . You will never know it's rabbit - I also do this with duck, chicken (tonight) and also pork.
Sichuan cusine is big on rabbit. I have the folowing recipes in my collection (all from Sichuan cookbooks):
Dry-stewed rabbit meat
Dry-braised rabbit meat with red wine
Stir-fried shredded rabbit meat
Dry-stewed rabbit meat with pickled chili
Hot and spicy fried rabbit's head
That last one could be useful if you want your rabbit to do double duty.
re: Xiao Yang
The "Dry-stewed rabbit meat" calls for:
250g rabbit meat,
50g asparagus lettuce (i.e., "celtuce")
"Suitable amounts" of:
Sliced ginger and garlic
thick broad bean sauce
minced pickled chili
"lao" (dark) vinegar
stock as needed.
Cut rabbit meat and asparagus lettuce into strips. Saute the ginger, garlic, shallot, bean sauce and chili in oil. Add the rabbit meat and asparagus lettuce, stir-frry until nearly cooked, season and stir in starch mixture.
I'd post a scan of the picture, but I don't know if that's considered legal. The rabbit and celtuce strips appear to be 1.5-2 inches long. The "minced" chili appears to actually be cut into similar strips (it looks almost like red bell pepper strips) and used very sparingly -- only three strips visible in the picture. The photo also looks light on the bean sauce.
Sorry for the vagueness; it's from a bi-lingual cookbook published in China, and probably assumes some intuitive knowledge of Chinese cooking.