We may earn money or products from the companies mentioned in this post.
Pineapple Coconut Mango Tequila Rabbit
Yes, you read that right, Rabbit. My hubby loves rabbit. Even though we live in the woods of Northern Wisconsin, my hubby isn’t a hunter or fisherman for that matter but he does have friends who are, which is great for us. This way we always have a supply of venison, rabbit, trout, and perch. His buddies are always willing to give us all the small game, venison and fish we can eat. In exchange, all they ask for us is something sweet to eat once in awhile. I’m okay with that. Pineapple Coconut Mango Tequila Rabbit is super delicious.
One of the best ways to prepare rabbit I think, is to first of all marinade the rabbit preferable overnight. Rabbit gets very tender and very tasty when you marinade it. Any kind of marinade seems to work well. We like to use a bottled marinade and our favorite brand to use is: Robert Rothschild. You can certainly make your own marinade but I prefer to use one of the many fantastic marinades you can find on the market. Another great option is to use any bottled vinaigrette available, as a marinade. We also like World Harbour
Our favorite way to cook rabbit is in the slow cooker. Cooking rabbit after it’s been marinaded overnight in the slow cooker on low for 6 to 8 hours is an excellent way to cook rabbit. The flavor of the marinated rabbit is super delicious and the rabbit becomes “fall off the bone” delicious.
Different and delicious.
- 1 2.5 to 3.5 pound whole rabbit, dresses and cleaned
- 1 12 oz jar pineapple coconut mango tequila sauce (Robert Rothschild)
- 1/3 cup tequila
- 1 7 oz can crushed pineapple
- 1 mango, chopped
- 1/4 cup coconut milk
- 4 tablespoons cornstarch
Place rabbit in a 3 to 4 quart slow cooker.
In a medium bowl, mix together pineapple coconut mango tequila sauce, tequila, crushed pineapple, mango and coconut milk. Pour over rabbit. Cover, cook on low 6 to 8 hours.
Remove rabbit from slow cooker. Place in a shallow baking dish and cover with aluminum foil. Set aside. Turn slow cooker to high. Remove 1/2 cup warm sauce to a small bowl, stir in 4 tablespoons cornstarch, stir until mixture is smooth. Return mixture back to slow cooker, stir until completely blended together. Cover and cook on high for 15 minutes. Return rabbit back to slow cooker. Cook on high for hour or until sauce has thickened. Serve rabbit with sauce.
Products used in the recipe: Robert Rothschild