Updated: Mar 12, 2021
A twist on the traditional “beef and broccoli.” For this recipe I used vegetables I had in the fridge and you can easily swap out your favorites!
2-3 wild rabbits, deboned and cut into bite sized pieces
1/2 cup finely diced onion
1/2 cup finely diced green bell pepper
1 cup green vegetables (I chose Brussel sprouts)
Green Onions sliced for garnish
4 tbsps oil or butter
1/2 cup low sodium soy sauce
1/2 cup brown sugar
1/4 cup water
1 tablespoon minced ginger
3 garlic cloves minced
pinch of red pepper flakes
1 tablespoon cornstarch mixed with 2 tablespoons water (add later)
Mix all sauce ingredients minus the cornstarch and set aside.
Place rabbit pieces in a ziplock or bowl and cover with enough cornstarch that all edges are covered.
In a large pan over medium heat, add 2 tablespoons of oil. Once hot, add pieces and rabbit and brown on two sides. (You will not need to cook them through) Remove from pan and set aside.
Add more oil to pan then add vegetables. Sauté until tender, approximately 3-5 minutes depending on vegetables chosen.
Add back in rabbit, then pour sauce over mixture. Whisk in cornstarch mixture and bring to boil.
Once boiling, allow to simmer for 2 minutes, stirring well. Rabbit should be cooked through at this point
Serve over white rice and garnish with green onions.