Estimated reading time: 3 minutes
The holidays are coming up again and so you will also find more game at the butcher. My family has had a long tradition of pheasant legs, deer back, or rabbit for example. This time we give it an Asian touch by the herbs we use and the sauce in which we stew it. This stewed rabbit recipe with bao buns can be served as a delicious starter or intermediate course with your Christmas dinner. But of course also just for lunch or another moment than the holidays. Rabbit is very tender meat, and if you have stewed it well it literally falls off the bone. The recipe has been fully approved here and has already been on the table several times. Stewed rabbit recipe
Braised rabbit with bao buns
Those who have been following me for a while know that I have a hard-core dislike for fresh coriander. Brrrrr really disgusting, yet I still have the bolts with coriander powder rubbed in. Somehow I have less trouble with powder! That's really strange, the Chinese 5 spice powder really gives a lot of flavor to your sauce. You will recognize the typical smell once your kitchen starts to smell.
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Braised rabbit with bao buns
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Ingredients:
- 2 rabbit legs
- 12 boa buns - ( AH Excellent )
- 100 ml Oyster sauce
- 75 ml soy sauce
- 4 el rice vinegar
- 1 tl chinese 5 spice powder
- 1 tl coriander powder
- 2 tl crispy chili oil
- 3 spring onions - cut in rings
- 3 toes Garlic - squeezed
- 2 cubes chicken broth
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- Make sure the bolts are at room temperature! Sprinkle the bolts with the 5 spice mix and the coriander powder. Rub them well on both sides.
- Put some olive oil in a casserole and fry the legs on both sides for a few minutes. Deglaze with the rice vinegar and pour in the oyster sauce and the soy sauce.
- Add the spring onion, crispy chili oil, garlic and chicken stock cubes. Fill the pan with lukewarm water until the legs are covered and place on a stew pot for 2 hours.
- Then remove the legs from the pan and place them on a plate and let them cool down a bit. Then pull the meat off the bones with your fingers or a fork.
- In the meantime, let the liquid in the pan reduce by half. Add a cornstarch paste to thicken the sauce a bit. Then add the meat to the sauce and let it warm up.
- Heat the boa buns according to the packaging, then spoon the meat between them and serve immediately.
- Delicious bites!
Rabbit, I really like it! It is often on the table here, especially around Christmas when they are easier to get. My father was crazy about it, so this tradition was passed on from home. Here are a few more recipes for you:
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Braised rabbit recipe
This one was really insanely delicious!
So good !