Grilled Rabbit Adobo



Grilled Rabbit Adobo

Adobo is a traditional Filipino dish involving meat dipped in a rich & creamy sauce with a sour-spicy finish. Tender, moist rabbit meat is the perfect base for enjoying the full range of its flavor.

Drink Pairings:Mezcal or Flemish sour ale

Ingredients: (4 Servings)
4 Rabbit Hind Legs (if cutting from Whole Rabbit Fryers see How to Fabricate a Rabbit for tips)
1 cup of Soy Sauce
½ cup of Rice Wine Vinegar
1 tbsp Garlic, minced
1 tbsp Ginger, peeled and minced
1 cup of Water
1 ½ + ½ cups Coconut Milk
1 tsp Hungarian Paprika
1 small Jalapeno, small diced
1 tbsp Lime Juice, fresh squeezed
Lime Zest for garnish

Directions:

1. Combine the soy sauce, vinegar, garlic, ginger, ½ cup of the coconut milk, paprika, jalapeno and water in a deep pan or skillet.

starting-adobe-sauce

2. Simmer the sauce on the stove for 5 minutes.

3. 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.

simmering-rabbit-adobo

4. Preheat your grill.

5. 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.

removing-rabbit-adobo

6. Simmer the adobo until it has reduced to a sauce consistency. Strain.

straining-adobo

7. Grill the rabbit legs for a couple of minutes (turning as necessary), just until black grill marks and a brown crust have developed.

grilling-rabbit

8. Stir the lime juice into the adobo, garnish with the lime zest & serve on the side with the rabbit legs.

___________

Browse More:
Rabbit Recipes




Post your recipe or comment here:

5 Responses to “Grilled Rabbit Adobo”

  1. 1
    Amedy says:

    Looks good love to try it

  2. 2
    Starr Brigante says:

    Sounds awesome! Tonight’s the night. Would have like to have recommendation for accompanying side dishes. Also, is it possible that marinating would make any difference?

  3. 3
    Matthew says:

    Hi Starr,

    You probably don’t need to marinate the rabbit for this dish, simmering it in the broth should do a pretty good job of infusing it with flavor. As for sides, we’d recommend rice and a fresh vegetable of your choice.

    Let us know how it goes!

    Matthew
    MarxFoods

  4. 4
    Starr Brigante says:

    Thanks for your response, Matthew. The rabbit was delicious – everyone loved it. Though it wasn’t tender & somewhat dry, the sauce made all the difference making it delectable. I don’t know if one can expect rabbit to fall the bone like chicken might. My husband had poached rabbit in NYC just recently & said it was extremely tender. I followed your directions exactly, however the sauce needs a much longer time to reduce which I was barely able to accomplish after cooking at a medium boil for over 20 minutes. I served it with baby peas cooked in ginger, garlic, butter & a hint of tamari. A wild rice medley of couscous & others made for a beautiful presentation & compliment to the rabbit. Thumbs up! Thank you!