BBQ Pulled Rabbit
A delicious way to slow cook wild rabbit
Ingredients
- 1 oven ready rabbit chopped into 4 pieces
- 1.5 ltr chicken stock
- 1 onion chopped
- 3 cloves garlic crushed
- 2 sticks celery chopped
- 2 bay leaves
- 5 sprigs thyme
- 4 tsp smoked paprika
- 1 fresh red chilli chopped
- 70 ml red wine vinegar
- 6 tsp soft brown sugar
- 1 tbsp tomato puree
- 1 tin chopped tomatoes
- 20 ml Worcestershire sauce
- 1 tsp Chinese five spice
- salt and pepper
Instructions
- Into a large saucepan or slow cooker place all the ingredients and ensure that they are well mixed together and the rabbit is covered with the liquid.
- Bring to a boil, then reduce to a gentle simmer or the low setting on the slow cooker and cook for 1-2 hours until the rabbit is very tender. Remove the rabbit and leave to cool.
- Meanwhile strain the sauce through a fine sieve and place on a medium heat and reduce until a thickness of ketchup is achieved, leave to cool.
- Pick all the rabbit flesh off the carcass and shred Add the rabbit to the cool sauce and stir well, season to taste. Use as a great topping for burgers or as a different wrap filling.
Notes
