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Sweet and Sour Rabbit recipe

Rabbit, like chicken, is a blank canvasthat lends itself perfectly to rich and flavorful sauces, likethis sweet and sour pineapple sauce.

Recipe: Sweet and Sour Rabbit

2 large eggs
1 1/4 cups all-purpose flour – divided use
1 teaspoon salt
2 tablespoons water
3 pounds rabbit
4 cups vegetable oil
1 1/4 cups pineapple juice – divided use
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 (8-ounce) can crushed pineapple, drained
2 tablespoons white distilled vinegar
2 teaspoons prepared mustard

  • Combine eggs, 1/4 cup flour, salt, andwater in a bowl; mix well and chill for 1 hour.
  • Debone the rabbit and cut into 1-inchpieces.
  • Coat the pieces with 1 cup flour thendip singly into the chilled batter.
  • Deep-fry in oil at 375°F (190°C)until golden brown; drain.
  • To prepare the sauce, heat 1 cup pineapplejuice and sugar in a saucepan, stirring until the sugar dissolves.Stir in a mixture of cornstarch and 1/4 cup pineapple juice.Cook until the mixture thickens, stirring constantly. Add crushedpineapple (drained), vinegar, and prepared mustard; mix well.Serve warm with the rabbit.

    Makes 6 servings.

    Rabbit: Sweet and Sour recipe

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  • Comments

    1 Comment


    Larger and yellower than the eastern cottontail, the swamp rabbit is confined to swamps of Missouri’s Bootheel. As a wetland dweller, it’s a good swimmer and diver, but lack of swamp habitat is making this rabbit’s numbers decline.

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