One of my favorite children stories growing up was the story of “the hare and the turtle”. I enjoy this because of the moral we learned at the end : that any underdog could win any battle if we perserve. I’m not really a hardworking person so this is a good motivation for me to be one. Well I blame this laxity on the beautiful weather of the country where I was born: with blue sky and sunny weather everyday who really needs to work ?
Anyways, having said that growing in an Archipelago where seafood is abundant availability of meat is often confined to chicken, pork, beef and rarely lamb and goat. So the first time I tasted and heard about rabbit meat, it was a delightful “rencontre” for the meat tasted almost like chicken but much juicier and tastier. This is dish is not a traditional Filipino recipe but could easily be done using our basic ingredients in the kitchen. If you have the ocassion of getting some meat rabbit or simply using chicken this is a very easy and delicious recipe to try.
1 kilo of rabbit cut in serving portions (one whole chicken cut in serving portions)
1 tablespoon of butter
2 tablespoons of cooking oil
2 tablespoons of flour
4 bay leaves
1 onion minced
2 gloves of garlic minced
2 big carrots, peeled and sliced
2 tablespoons of black olives (optional)
1 teaspoon of vinegar (you can replace this with lemon juice or kalamansi juice)
1 tablespoon of tomato paste
1 bottle of San Miguel Beer (other beer or apple cider whichever is available)
1 cup of chicken stock (water + chicken bouillon cube)
salt, pepper to taste
1 tablespoon of chopped fresh parsley
In a bowl put your rabbit season it with salt and pepper and then dredge it with two tablespoons of flour. Then ready your casserole, under medium fire put the butter and the cooking oil. Fry lightly your rabbit be sure that all sides are little bit golden brown in color. Then remove the rabbit and set aside; On the same casserole you can add a little bit of cooking oil if necessary: fry the garlic, onion , carrots and black olives. Fry them for about five minutes then put back the rabbit. Add the salt, pepper, vinegar, tomato concentrate and bay leaves. Pour the San Miguel beer and chicken stock. Lower the fire and simmer covered for about forty minutes; Check the meat if they are tender continue simmering until the meat are tender. Taste the sauce if needs to have more salt and pepper. Turn off the fire and let it stand cover for few minutes. Before serving, you can re-heat it and topped it with chopped parsley and served with steamed rice.