I'm an intuitive cook so I rarely cook from recipes. Had the idea awhile back that Brian and David would enjoy a recipe incorporating rabbit and pineapple.
Here's what I did with it, but I warn you it needs fine-tuning. I am only posting it at this point because it was requested.
Ingredients:
- 1 pound of boned rabbit meat, cut in bite-sized chunks
- 1 can pineapple chunks in juice (if sweetened, omit sugar)
- 2-4 tablespoons sugar (to taste)
- oil to brown the rabbit
- seasoned flour - enough flour to coat the rabbit, about 1/2 to 3/4 cup, with about 2 teaspoons of favourite herbs and a tablespoon of spices: allspice, black pepper and clove mix. (I have a dedicated grinder for this mix and use it in most meat dishes.)
- salt, if desired. (I don't use it for cooking)
Method:
Marinate rabbit chunks in the juice from a 14 oz. can of pineapple. Drain and reserve juice.
Put seasoned flour in a plastic bag (I use a bread bag... Free!) and add rabbit chunks a handful at a time, shaking well to coat after each addition.
Heat oil in a large skillet and brown the floured rabbit chunks. Sprinkle remaining flour into skillet and stir.
Add sugar to pineapple marinade and stir to dissolve... Add it to the skillet to deglaze. Stir well. Add sufficient water to make a sauce, stirring until the mixture is smooth. Add pineapple chunks.
Turn down to simmer and put a lid on it. Simmer until tender.
Serve over rice with your choice of vegetable. Serves 3 (in our house anyway,)
Personally, I think the addition of chopped celery and onions and ginger would be good, but SomeBunny did not agree so I made it as described.
This recipe needs some fine-tuning and I hope anyone who tries it will post their refinements.
Here's what I did with it, but I warn you it needs fine-tuning. I am only posting it at this point because it was requested.
Ingredients:
- 1 pound of boned rabbit meat, cut in bite-sized chunks
- 1 can pineapple chunks in juice (if sweetened, omit sugar)
- 2-4 tablespoons sugar (to taste)
- oil to brown the rabbit
- seasoned flour - enough flour to coat the rabbit, about 1/2 to 3/4 cup, with about 2 teaspoons of favourite herbs and a tablespoon of spices: allspice, black pepper and clove mix. (I have a dedicated grinder for this mix and use it in most meat dishes.)
- salt, if desired. (I don't use it for cooking)
Method:
Marinate rabbit chunks in the juice from a 14 oz. can of pineapple. Drain and reserve juice.
Put seasoned flour in a plastic bag (I use a bread bag... Free!) and add rabbit chunks a handful at a time, shaking well to coat after each addition.
Heat oil in a large skillet and brown the floured rabbit chunks. Sprinkle remaining flour into skillet and stir.
Add sugar to pineapple marinade and stir to dissolve... Add it to the skillet to deglaze. Stir well. Add sufficient water to make a sauce, stirring until the mixture is smooth. Add pineapple chunks.
Turn down to simmer and put a lid on it. Simmer until tender.
Serve over rice with your choice of vegetable. Serves 3 (in our house anyway,)
Personally, I think the addition of chopped celery and onions and ginger would be good, but SomeBunny did not agree so I made it as described.
This recipe needs some fine-tuning and I hope anyone who tries it will post their refinements.
