#2 cooking with lemongrass - asian rabbit & carrots

so what i created is an interesting and easy sweet nd sour marinade which tastes amazing with rabbit! i like to cook with what i have left in the fridge and sometimes i come up with new combos. usually you prepare rabbit by preserving it in buttermilk for 2 days - but you don't have to.

w h a t   y o u   n e e d

rabbit (5 pieces)

3 carrots

1 charlotte
2 garlic cave

butter

olive oil

soy sauce (silver swan, less salty than kikoman)

mushroom sauce

sweet nd sour sauce

tomato paste

salt - pepper - orange pepper - garlic powder - mama sita bbq mix

1 - mix the three sauces with salt , pepper , orange pepper , garlic powder, mama sita bbq mix and tomato paste.surprisingly this sauce combo goes very very very well with rabbit and it came out super tender.

tip: put the meat into a plastic bag and pour over the marinade, close it and start massaging it. way easier and your hands stay clean.

2 - cook the rabbit with charlotte and garlic until it gets a slight brown crust, add carrots. before we put it in oven we pour in 200-300ml boullion. place the pan in the oven for 30 mins - 180/200 degrees.

4 - take the pan out the oven and put the meat aside. add a little butter to the carrots and cook it for another 2-3 mins on the stove with garlic powder or brown suger :) (thanks honey for that tip)