Thai-Style Rabbit

Thai-style rabbit is a flavorful and aromatic dish that combines the unique flavors of Thai cuisine with tender rabbit meat. This recipe involves marinating the rabbit pieces in a mixture of white wine, onion, garlic, sesame oil, fish sauce, galangal, and red chillies. The rabbit is left to marinate overnight in the refrigerator, allowing the flavors to infuse into the meat. When ready to cook, the rabbit pieces are seared until browned and then set aside. The remaining onion, garlic, and celery are sautéed in sunflower oil before adding the rabbit back to the pan. Chicken stock, along with any remaining marinade, is added to the pan, along with lemongrass and kaffir lime leaves. The dish is simmered until the rabbit is cooked through. Finally, the lemongrass is removed, and the Thai-style rabbit is ready to be served.

INGREDIENTS:

• 300ml/10fl oz dry white wine
• 350g/12oz onion, diced
• 4 garlic cloves, chopped
• 3 tablespoons sesame oil
• 3 tablespoons Thai fish sauce
• 2 x 2.5cm/1in pieces of galangal, grated
• 2 fresh red chillies, seeded and thinly sliced
• 1 rabbit, head removed, jointed, and cut into three
• 50ml/2fl oz sunflower oil
• 2 celery sticks, thinly sliced
• 300ml/10fl oz chicken stock
• Salt and freshly ground black pepper
• 1 lemongrass stalk
• 2 kaffir lime leaves

PREPARATIONS:

1. In a large bowl, mix together the white wine, two-thirds of the diced onion, half of the chopped garlic, sesame oil, Thai fish sauce, half of the grated galangal, and the sliced red chillies.
2. Add the rabbit pieces to the marinade and turn them to coat. Cover the bowl with cling film and marinate in the refrigerator overnight.
3. Just before cooking, heat 1 tablespoon of sunflower oil in a heavy frying pan. Sear the rabbit pieces in the hot oil until browned on all sides. Transfer the seared rabbit pieces to a plate, ensuring they are still raw in the middle.
4. In the same pan, add the remaining sunflower oil and heat it. Sauté the remaining diced onion, chopped garlic, and thinly sliced celery until softened.
5. Add the remaining grated galangal to the pan and stir. Return the seared rabbit pieces to the pan.
6. Pour in the chicken stock along with any remaining marinade. Season with salt and freshly ground black pepper.
7. Add the lemongrass stalk and kaffir lime leaves to the pan.
8. Cover the pan and simmer the rabbit for 10–15 minutes, or until the rabbit is cooked through.
9. Check for doneness by ensuring the rabbit meat is no longer pink in the middle.
10. Discard the lemongrass stalk before serving the Thai-style rabbit.

YIELD: Serves 4

SPECIAL INSTRUCTIONS:

• For the best flavor, marinate the rabbit pieces overnight to allow the flavors to penetrate the meat fully.
• Adjust the amount of red chillies according to your desired level of spiciness.

TIPS:

• Serve the Thai-style rabbit with steamed jasmine rice or noodles for a complete meal.
• Garnish with fresh herbs such as Thai basil or cilantro for added freshness and flavor.

In conclusion, Thai-style rabbit is a delectable dish that showcases the vibrant flavors of Thai cuisine. The rabbit is marinated in a mixture of white wine, onion, garlic, sesame oil, fish sauce, galangal, and red chillies, infusing it with aromatic and tangy notes. The seared rabbit pieces are then simmered with onion, garlic, celery, chicken stock, lemongrass, and kaffir lime leaves until tender and cooked through. The result is a flavorful and fragrant dish that combines the richness of rabbit meat with the bold and distinctive flavors of Thai ingredients. Serve this Thai-style rabbit with steamed jasmine rice or noodles for a satisfying and unique culinary experience.

Enjoy the enticing flavors of this Thai-inspired rabbit dish!