Wet-fry Rabbit is one of the most common delicacies across East Africa, especially among rabbit farmers. Like most other meats, there are different ways to prepare rabbit meat. We like it wet-fried, stewed, and roasted, but today, we do wet Rabbit.
Rabbit is one of the tastiest, most delicious meats when cooked right. Wet-fry Rabbit is delicious, savoury, tender, and easy to make. Additionally, it’s a versatile meal that lets you cook it however you like.
We had a rabbit farm at home, so this was a frequent delicacy. We can make it roast-fried stewed, but I crave the wet-fried version today. Generally, you must marinate it and then fry it before you can create its sauce. The secret is to create a rich tomato-spice sauce.
Rabbit meat is often super lean, so factor that in.
How to make wet fry Rabbit
Ingredients
A whole rabbit cut into pieces.
1 large onion finely chopped
1 tbsp Minced garlic and ginger
3 large tomatoes (puree)
2 Green chillis
1/2 tsp Paprika
Beef cubes or maggies(other spices of your liking)
2 tbsp Cooking oil
Salt
For marination
1 tsp Soy sauce for marination (optional)
1 tbsp Ginger garlic paste
1 tbsp of olive oil
1 lemon
Method
Marinate the Rabbit
Assuming you have already cleaned and cut it into pieces, marinate it. In a clean bowl, add 2 tablespoons of soy sauce, paprika, lemon juice, garlic, and ginger paste. Let the Rabbit marinate in the refrigerator for 20 minutes.
Fry the rabbit/roast the Rabbit.
Whatever you prefer works. I love roasting it because it retains all the marinade’s contents instead of frying it. The best method is to open-roast it. Remember, we don’t need it to cook fully.
You can also fry it. Add a lot of oil to the pan and fry the marinated pieces.
This part should take 5-10 minutes to have both sides nicely fried.
Make the tomato sauce.
Trust yourself when making this sauce; you can make it as spicy or as mild as you like.
Add 2 tablespoons of oil to a saucepan, heat it, and then add your chopped onions. Let them brown, and then add your ginger-garlic paste. You already used some ginger-garlic paste in the marinade, so be easy on the paste. Cook it for a minute or two.
Add your pureed tomatoes, stir, and then add tomato paste if you like it in the sauce. Note, though, that I didn’t use it in this recipe. Now add the beef cubes/maggies, and paprika. Also, add the green chillies and bell peppers. Here, you are free to add other ingredients of your choice.
Cover it and allow it to cook for 2-3 minutes until the strong aroma emerges.
Finish cooking the Rabbit.
Put the roasted rabbit pieces back in the pan with the tomato sauce. Stir them into the sauce to make sure every piece is nicely coated.
If you have chicken or vegetable broth, you can add a little bit to allow it to cook fully. Remember, the Rabbit is generally already cooked, and we want it wet-fried, not stewed. If you don’t have the broth, you can use regular water.
Cover and let it simmer for 10 minutes. Check the seasoning to ensure it reaches your desired taste.
Serve with rice, ugali, potatoes, or chapatis.
FAQs (Wet fry Rabbit)
How does it taste?
When I first tried the wet-fried Rabbit, I was at school and was a little sceptical. Most people I know are also sceptical at first, but this meat is one of the most delicious choices. I would say it tastes something between pork and chicken. Some people say it tastes like chicken, and others like pork.
Rabbit is a very light meat that requires little time to cook. Like many other types of meat, it is versatile, and you can cook it in many different ways.
Where can I get it?
We generally have many rabbit farmers in Kenya, and you can buy rabbits from them or go to the butchery.
Can I fry the Rabbit and eat it?
Of course, you can do it if you want a deep-fried one. I like to coat it the same way we do our chicken. Watch out for this recipe soon.
I usually just butcher the pieces and then marinate them before making the perfect coating for that extra crisp. I use cornstarch, baking soda, and all-purpose flour. In addition, you could add your favourite spices to enhance the taste.
For the wet dredge, I often use egg whites, but you can also add buttermilk for enhanced flavour. Once you have the pieces, make sure you pat dry them and then dunk them into the liquid mix, followed by the dry parts.
Can I make it during the weeknight?
Yes, you can because it’s a quick recipe, especially if you marinated it earlier. The wet fry should be ready in less than 20 minutes.
How to make Wet Fry Rabbit
Ingredients
- A whole rabbit cut into pieces.
- 1 large onion finely chopped
- 1 tbsp Minced garlic and ginger
- 3 large tomatoes puree
- 2 Green chillis
- 1/2 tsp Paprika
- Beef cubes or maggies other spices of your liking
- 2 tbsp Cooking oil
- Salt
- For marination
- 1 tbsp Soy sauce for marination optional
- 1 tbsp Ginger garlic paste
- 1 tbsp Olive oil
- 1 Lemon
Instructions
Clean and marinate
- Cut and clean the rabbit. You can also clean it in a brine solution if you like.
- Chop the onions and puree the tomatoes for later use.
- Marinate the rabbit. Take a clean bowl and set it with soy sauce, paprika, ginger, garlic paste, salt and lemon juice. Mix everything and rub it over the rabbit.
- Let the marinated rabbit rest in the fridge for 20 minutes. Remember, rabbits are naturally lean; thus, they don't need too much marination.
Roast
- Roast the rabbit in the oven or open the fire grill, whichever works for you. I set mine in the oven for 20 minutes at 180C
Make the tomato sauce
- Meanwhile, make the tomato sauce. Add 2 tablespoons of oil to a clean saucepan. Now add the chopped onions to brown and then the ginger-garlic paste.
- Next, add the pureed tomatoes, toss, and cover for a minute. Add paprika, beef cubes, and green chilies. Toss it a bit, cover it, and then add the roasted rabbit.
Finish and serve
- Toss the mixture and cover for two minutes, then add a cup of water or broth to allow everything to cook.
- Cook it on slow heat for about 10 minutes. When ready, garnish with parsley.
- Serve it with ugali rice or potatoes
Notes