Rabbit Adobo

A expertly prepared approach to rabbit that produces delicious results that highlight the natural flavors. This recipe uses careful attention to detail to bring out the best in your harvest, creating a memorable meal for family and friends.

Filipino technique meets American small game

Cultural Exchange This preparation adapts the Philippines' national dish to rabbit, using vinegar and soy sauce to create complex sweet-sour flavors that enhance the meat's natural taste.

Ingredients (Serves 6)

• 1 rabbit (3-4 lbs), cut into pieces
• 1/2 cup soy sauce
• 1/2 cup white vinegar
• 8 cloves garlic, smashed
• 2 bay leaves
• 1 tbsp black peppercorns
• 2 tbsp brown sugar
• 2 tbsp vegetable oil
• Steamed rice for serving

Traditional Filipino Method

1. Marination Process: Combine soy sauce, vinegar, crushed garlic, and aromatics. Marinate the rabbit pieces for at least 2 hours.

2. Initial Cooking: Brown the marinated rabbit in oil until golden on all sides. Remove and set aside, reserving all the marinade.

3. Braising Process: Return the rabbit and marinade to the pot. Bring to a simmer for 1 1/2 to 2 hours, cover, and braise until the meat is completely tender.

4. Reduction Phase: Uncover and let the sauce reduce to a syrupy consistency. Stir in brown sugar for a touch of sweetness to balance the vinegar.