Rabbit Satay with Coconut Rice.

You will need:


1 rabbit deboned, cut into cubes

1/3 can coconut milk

1 red chilli, finely chopped

2 garlic cloves, chopped

1 small white onion, sliced

1 large spoon chunky peanut butter

1 tbsp soy sauce

Bunch of coriander

5 spring onions (white bits only) sliced

Peanut oil

Kebab skewers

Rice


Method


Prepare your chilli, garlic, white onion and spring onions and place to one side.

In a large pan, heat 100ml oil and add the vegetables. Cook for 5 minutes on a medium heat until the onions soften.


Mix in a large spoon of peanut butter, soy sauce and coconut milk. Give it a good mix and remove from heat.


Take your cubed rabbit out of the brine, drain it and transfer to a bowl. Pour half of the Satay sauce over the rabbit and coat evenly. Set aside for 30 mins. As your rabbit marinades, soak the kebab skewers in water to prevent burning.


When you are ready to cook, preheat your grill to a high heat and skewer the rabbit. Spoon a bit of the sauce on top and place into a grill rack. Pop your rabbit under the grill for 10 minutes, turning halfway and coating with more Satay sauce.


Heat up a saucepan of water for the rice and boil for 8 minutes or until al dente.

Once your rice has cooked, drain it and mix in some leftover coconut milk and chopped coriander.


Remove the rabbit from the grill and serve the remaining Satay on the side as a dip.