Grilled Rabbit Adobo

Grilled Rabbit Adobo

Matthew All Recipes, Favorite Grilling Recipes, Meat & Poultry Leg Recipes, Rabbit Recipes 5 Comments

Grilled Rabbit Adobo

Makes 4 Servings
wine DRINK PAIRING
Mezcal or Flemish sour ale

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.

INGREDIENTS
  • 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.

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