aka the best rabbit I think I’ve ever made!
I butchered some cull growouts last week, either Monday (6/24) or Wednesday (6/26), and tossed 2 of them into my wine fridge to dry age (an experiment). I had somewhat forgotten about them, so today (7/3) when I took them out, they were looking pretty anorexic. I wasn’t sure what to do with them and to be honest I was quite skeptical about eating them at all. I finally decided to just do a low-heat roast on them for a few hours. I mixed up a random, Asian-inspired spice blend and wet rub, brushed the buns, and popped them in the oven. I reapplied the wet rub 2x during cooking. Nearly 2 hours later I pulled them out and WOW. Just WOW! They have a drier, chewy but particularly pleasing & delicious outer ‘skin’ to them, but inside they’re moist and tender and downright luscious. I HIGHLY recommend y’all try this, even if you don’t like rabbit, it would probably be nice with chicken as well. Recipe below.
2 T olive oil
2 T rice vinegar
1 T soy sauce
1 T gochu jang (fermented soy & spice blend – a bit sweet, small bit of heat)
1/2 T sesame oil
1 t each: salt, pepper, paprika, onion powder, garlic powder
Mix ingredients until well blended then apply liberally to all nooks & crannies, interior & exterior, of your dry aged rabbits (this can probably turn out just as delicious without dry aging them).
Place on foil lined baking sheet and bake in oven at 250 degrees Fahrenheit for 30 minutes – remove, flip & reapply rub; cook another 30 minutes, remove & reapply rub; cook another 30 minutes, remove, flip & reapply rub; cook an additional 15-20 minutes until done.
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Gochu jang gang