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Thai Rabbit Salad
From Superior Seasons
<p>Thai rabbit salad with fresh greens and fruit, topped with sesame seeds and a light Thai dressing.</p> <p>According to Slow Food <span class="caps">USA</span>, rabbits can produce six pounds of meat on the same amount of feed and water it takes a cow to produce just one pound. And for urban farmers, they make a lot more sense than chickens. Rabbits are quieter, less smelly, and they’re easier to slaughter</p>Source: Earth Eats http://indianapublicmedia.org/eartheats/cooking-rabbit/ (Entered by Kevin Belluz)
Serves: 3-6
Ingredients
2 cups
bite-sized cooked rabbit
1/3 cup
salad oil
2 tbsp
peanut butter
2 tsp
soy sauce
2 tsp
thai fish sauce
4 tsp
cider vinegar
1 1/2 tsp
sugar
1/8 tsp
crushed red pepper
1 tbsp
minced ginger
3 ea
green onions
1 bunch
romaine or fresh greens
1/2 cup
fresh mint torn into pieces
1/2 cup
diced pineapple
1 cup
carrot julienne
1 cup
red peppers julienne
1 handful
bean sprouts
1 ea
cucumber peeled, sliced
1 garnish
toasted salted peanuts, mint, cilantro
Step by Step Instructions
- Safe Cooking * When roasting rabbit parts, set the oven temperature no lower than 325 °F. A 2-pound, cut-up rabbit should take approximately 1 hour to cook. * A whole, 2- to 2 1/2-pound rabbit should take about 1 to 1 1/2 hours to roast. Stuffing it will add approximately 1/2 hour to the cooking time. * Braising rabbit (cooking it in a small amount of liquid in a covered pan on the range or in the oven) also takes about 1 hour. Rabbit can be broiled about 15 minutes on each side. * For safety, USDA recommends cooking rabbit to an internal temperature of at least 160 °F. The use of a food thermometer is recommended to make sure that your rabbit is safe to eat. * It is safe to cook frozen rabbit in the oven or on the range or grill without defrosting it first, although the cooking time may be about 50% longer. * Do not cook frozen rabbit in a slow cooker; thaw first. Cut whole rabbits into smaller pieces so heat can penetrate the meat more quickly.
- Directions: 1. In a large bowl, whisk salad oil, peanut butter, soy, fish sauce, vinegar, sugar, crushed red pepper plus 2 tablespoons water. 2. Stir in green onions. 3. Add rabbit pieces and toss to coat with sauce. 4. In another bowl, combine salad ingredients and lightly toss - greens, fresh mint, pineapple, carrot, peppers, sprouts, cucumber, garnish. 5. Serve rabbit on top of salad garnished with chopped toasted peanuts and herbs. 6. Drizzle with a little of the remaining dressing.