Sweet chilli barbecued
sticky rabbit
SERVES 6
- 12 rabbit shoulders, or chicken wings if the former
are hard to get hold of - 1 litre (13/4pints) goose or duck fat
- 1 bottle sweet chilli sauce
- 1 lime
You absolutely have to try this, it is a brilliant recipe.
The rabbit will slough off the bone and taste divine.
Although the confit stage is a bore, it is also essential.
Lay the rabbit
shoulders or chicken wings in a deep oven tray and cover them with fat.
Pop
them in a 250°F/130°C/Gas Mark ½ oven for two hours. The fat keeps the meat
really juicy and moist and it ends up super tender.
Once done, drain the fat off, keep it for
using next time, and pat the meat dry.
Then brush with sweet chilli sauce and
barbecue for five minutes.
Serve with more chilli sauce and a squeeze of fresh
lime.
(Just as good with chicken…)
More rollicking rabbit recipes:
Practical pointers: