On the Menu Today~
Pineapple Coconut Mango Tequila Rabbit
Yes. you read that right, Rabbit.
My hubby loves rabbit.
Even though we live in the woods of WI,
he isn’t a hunter or fisherman but
he does have friends who are.
Which is great for us.
We always have a supply of venison,
rabbit, trout, and perch.
One of the best ways to prepare rabbit. we 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
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 is super delicious and
the rabbit becomes ‘fall off the bone’ delicious.
1 2.5 to 3.5 pound
whole rabbit, dressed and cleaned
1 (12 oz) jar
pineapple coconut mango tequila sauce (Robert Rothschild)
1 (7 oz) can
- 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.