In our Rabbit Test Kitchen, Jade and Liv drew inspiration from traditional recipes and preparations for classic bone-in cuts like hind legs and whole fryers. Rabbit isn’t commonly used in Filipino adobo (usually it is made with chicken or pork), so using it here gave us the opportunity to see how the flavor and texture compares.
“Breaking down a whole rabbit was much easier than I expected. If you know the basics of butchering a whole chicken, you can break down a rabbit no problem.” Jade
Servings: 3 Entrée Servings
A flavorful way to cook a whole rabbit, this is an easy weeknight-friendly braise that takes about an hour total. One whole rabbit is a generous serving for two people, and will comfortably serve three.
- 1 Whole Rabbit, cut into 8 pieces (or 3-4 Rabbit Hind Legs)
- 1 tbsp Vegetable Oil
- ½ cup Cane Vinegar (or Apple Cider Vinegar)
- ½ cup Soy Sauce (or Tamari)
- ½ cup Water
- ½ tsp Granulated Sugar
- 1 tsp Whole Black Peppercorns
- 2 Bay Leaves
- 5 Garlic Cloves, peeled & thinly sliced
- 1 small White Onion, sliced
- 1 tbsp Cornstarch mixed with 3 tbsp Water (optional)
- Break Down the Rabbit
For a step-by-step guide on how to break down a whole rabbit, check out our video series on YouTube!
- Cook the Rabbit