Rabbit Adobo

Sarah MickeyRabbit Recipes


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

Using a sharp boning knife or chef’s knife, remove the fore (front) legs first. Place the rabbit on its side with the foreleg facing up, toward you. Pull the leg away from the carcass and feel for the natural seem between the leg and the rib cage. Cut through the seam, keeping the blade against the ribs. Use your other hand to pull the leg away as you cut. Cut around the leg until it’s fully separated.

Flip the rabbit and repeat with the other foreleg.

Remove the hind legs next. Place the rabbit on its back and carefully use the tip of your knife to make small shallow cuts along the interior of the leg until you hit the joint. Repeat on the other side until you’ve cut all the connections around the joint. Grab the leg and pop the joint by bending the leg backwards. Use your knife to cut through the exposed joint and fully remove the leg. Repeat with the other leg.

Separate the rack from the saddle. Place the rabbit with its back facing up on your cutting board. Place your blade across the spine just after the last rib and press down to separate.

You can leave the rack and saddle sections whole, or separate them each into two pieces by cutting through the spine in roughly the center of each section. If desired, slice the belly flaps away from the lower saddle. (You can add them to the braise and remove before serving, or set them aside to flavor a stock or thinly slice for use in a stir fry.)

For a step-by-step guide on how to break down a whole rabbit, check out our video series on YouTube!

  • Cook the Rabbit

Heat the oil in a large Dutch oven or stockpot over medium-high heat.

Working in batches, sear the rabbit on both sides.

Remove the last batch of rabbit from the pot and add the vinegar, soy sauce and water to the pan, scraping the browned bits from the bottom of the pan.

Add the sugar, peppercorns, bay leaves, garlic and onions to the pot and stir to combine. Add all the rabbit pieces back to the pot and stir so they’re coated in the sauce.

Bring to a boil and then reduce to a simmer.

Cover the pot and braise the rabbit for 50 to 60 minutes until the meat is tender and the liquid has reduced and thickened. Remove the lid about halfway through cooking to help the sauce thicken.

If you want to thicken the sauce further, stir in the cornstarch slurry.

You can leave all the pieces in the braise, or remove the less meaty bits before serving (the bonier parts of the upper saddle with the shoulder and racks, and the thin belly flaps if you added them earlier).

Garnish with green onions and serve with rice.