About Rabbit Meat

Rabbit meat, which is meat from rabbits, is a lean kind of meat that is rich in protein and other nutrients and has a low percentage of fat.

This makes rabbit meat a healthier source of protein compared to other kinds of meat now that it is lean.

Developing the Recipe

I have had the opportunity to eat rabbit meat. I realized that how it is cooked can make a world of difference as to whether you will enjoy your rabbit meat or not.

As I experimented with different ways of cooking rabbit meat, I came up with this method of preparing it.

It is by far our favorite way of making rabbit meat.

I got the inspiration to do this from how we prepare our chicken where I come from.

Usually, once we’ve prepared our chicken and it’s ready for cooking, we lightly roast or grill it before stewing it.

I thought to apply this roasting or grilling procedure in preparing our rabbit meat.

This method of preparing rabbit meat has since become unbeatable in our household. We enjoy making our rabbit meat this way.

Lightly roasting or grilling your rabbit meat enhances its taste and flavor so much, making it delightfully tasty once you have stewed or curried the rabbit meat.

Working with Fresh Rabbit Meat

Where I hail from, it goes without saying that freshly butchered rabbit should be cooked the next day, having allowed it to drip overnight to get rid of excessive fluid. We’re further told the rabbit meat will also be tastier this way.

I’m yet to find out how true this is. Needless to say, we follow this procedure every time we have freshly butchered rabbit meat.

Can You Turn This Recipe Into Rabbit Stew?

Absolutely!

Once the Rabbit Meat Wet Fry is ready, add a cup or 2 of water into the cooked rabbit depending on your preference. Bring it to a boil and allow it to simmer on low heat for 5 to 10 minutes for the ingredients to blend together well.

Serve with preferred accompaniment such as rice, chapati, potatoes, ugali, etc.

I trust you will enjoy your rabbit meat using our recipe here.

Let’s get started working on our Rabbit Meat Wet Fry recipe!

Rabbit Meat Wet Fry at Home| How to Make Rabbit Meat

Clara Karushi

I'm showing you how to make very delicious rabbit meat wet fry at home. The recipe includes lightly roasting or grilling the rabbit. This makes it really tasty once your rabbit meat wet fry is ready.

Accompanying the recipe is a well-received video tutorial of how I'm making the rabbit meat wet fry. You can find it at the end of this post in case you'd like to watch the process on video.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Course Main Course

Cuisine African, kenyan

Servings 8

Equipment

1 pan
1 knife
1 grater
1 Wooden Spoon
1 jiko/ charcoal stove or grill
1 chopping board

Ingredients

1 Whole Rabbit Meat
1 Large Onion
2 Large Grated Tomatoes
2 Cloves Finely Grated Fresh Garlic
Finely Grated Ginger- Same amount as Garlic
¾ tsp Salt
Spices of Choice (I used 1 tsp paprika, ½ tsp each of curry powder, beef masala & garam masala)
1 Small Green Bell Pepper
3 tbsps Celantro and, or, Spring Onion
7 tbsps Cooking Oil to Fry

Optional

½ tsp Turmeric Powder

Instructions

Step One
Begin by thoroughly cleaning the rabbit to get rid of any dirt or inner fluid
Lightly roast the rabbit’s surface on a well-lighted jiko or charcoal stove. Alternatively, in the absence of a charcoal stove, you can cut it up into large chunks and lightly grill on your grill.
Ensure to lightly grill both sides of the chunks to a light golden color. Don't burn.
Lightly roasting or grilling the meat will enhance its taste once it is done.
Step Two
If you are using a jiko or charcoal stove as I’m doing, transfer the rabbit meat to a suitable chopping board and cut it up into desired sizeable chunks or pieces.
Transfer the pieces back to your charcoal jiko and let them lightly roast once again. This is to ensure that the inner surface that didn’t get to roast can also get lightly roasted.
Step Three
Clean the pieces with clean water once again to get rid of any charcoal or ash debris. Set aside.
Step Four
In a suitable pan, fry the onion in the salad oil to a light golden color.
Add the garlic and ginger and fry to a golden color.
Add the tomato and stir evenly. Cover, slightly lower the heat and allow the mixture to simmer for 2 minutes to allow the tomatoes to soften.
Stir the mixture. The tomatoes will break down further as you stir to form a kind of puree.
Add the salt and spices and allow the mixture to cook for another minute covered and on low heat too.
Add the rabbit meat pieces. Stir, bring the fire back up to medium heat and cover.
Stir occasionally, covering each time until all the water in the rabbit is gone.
Step Five
Add about 2 to 3 cups of water and bring the entire mixture to a boil on high heat.
Lower the heat back to medium and allow the rabbit meat to cook for 25 to 40 minutes or until tender. The rabbit I worked with was somewhat mature. It took longer, about 40 minutes.
In case you would like your rabbit meat soupier and you can see that very little water is left from the cooking, add a little more water, and allow a few minutes for everything to blend together well. Because it is wet fry though, we made do with our delicious rabbit meat as it was.
Step Six
Finally, evenly stir in the green pepper, spring onion as well as cilantro/dhania. Switch off the heat, and cover for a minute so that the greens can get tender from the steam. Your rabbit meat wet fry is ready!
Enjoy with a suitable accompaniment.

Video

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Rabbit Meat Wet Fry: A Delicate and Flavorful Dish