Gastronomixs

Rabbit leg braised in black bean sauce

A braised rabbit leg with an Asian twist. 

Creation by Gijs Kemmeren, Herberg de Kop van ’t Land restaurant, Dordrecht, the Netherlands.

Rabbit leg braised in black bean sauce

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Ingredients

4

 

rabbit legs

2

 

shallots

2

cloves

garlic

1

litre

poultry stock

25

ml

soya sauce

100

g

black bean sauce

2

tsp

ginger, fresh

½

 

chilli pepper

 

 

corn starch

Preparation method

  • Fry the rabbit legs, onion, and garlic until golden brown.
  • Add the other ingredients and braise on a low heat for around two hours until done.
  • Thicken the sauce with corn starch if necessary. 

Serving suggestions

  • As a main component in a composition, e.g. with components of rice, courgette, sweet pepper, aubergine, or ginger.
  • Vary the dish by briefly smoking the rabbit on the barbecue for a smoky flavour.

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