Sweet chilli barbecued

sticky rabbit

 

SERVES 6

  • 12 rabbit shoulders, or chicken wings if the former

    are hard to get hold of
  • 1 litre (13/4pints) goose or duck fat
  • 1 bottle sweet chilli sauce
  • 1 lime

 

You absolutely have to try this, it is a brilliant recipe.

The rabbit will slough off the bone and taste divine.

Although the confit stage is a bore, it is also essential.

Lay the rabbit

shoulders or chicken wings in a deep oven tray and cover them with fat.

Pop

them in a 250°F/130°C/Gas Mark ½ oven for two hours. The fat keeps the meat

really juicy and moist and it ends up super tender.

Once done, drain the fat off, keep it for

using next time, and pat the meat dry.

Then brush with sweet chilli sauce and

barbecue for five minutes.

Serve with more chilli sauce and a squeeze of fresh

lime.

(Just as good with chicken…)

 

More rollicking rabbit recipes:

Wild rabbit rolls

 

Practical pointers:

How to freeze game