Rabbit is a mild flavored meat that’s not quite “white” but certainly isn’t gamey. By cooking the shredded meat in a rich, traditional-style teriyaki sauce, I’ve created a nightshade-free dish that’s almost reminiscent of BBQ pulled pork: tender, juicey, sweet & savory.
Rabbit is usually sold whole & frozen. When I buy a rabbit I defrost it, cook it, and then portion out the meat, freezing most of it for later. After cooking a whole rabbit a few months ago I decided to shred the meat so it’d fit all snug & cozy in my freezer containers. That’s how this recipe was born.
The first time I made Teriyaki Shredded Rabbit it was a resounding success (one bite & Wonderhubs looked me in the eye, all-serious-like, and told me to “post this.”) It’s been the only rabbit recipe I’ve made since.
So the first step to making this recipe is to cook up a whole rabbit. I haven’t found another way to purchase rabbit so that’s how this recipe starts. Rabbit is lean meat that’s best suited to slow cooking methods that involve added liquids. My favorite way of cooking whole rabbit is in my Instant Pot, because gahh, its just so easy.
RECIPE FOR INSTANT POT WHOLE RABBIT:
- Put a whole rabbit (about 2 lbs) in the bottom of your Instant Pot with 2 cups water & 1/2 teaspoon salt.
- Set “Manual” to 40 minutes. Let self release.
- Check the internal temperature. It should be 170 F.
- Tada! Its done! Once the rabbit has cooled enough to touch, pull the meat from the bones & shred it.
Wait, what? You don’t have an Instant Pot? Well there’s an easy way to remedy that. Click THIS link & you can order one. However, if you have a slow cooker I’ve got a recipe for that too.
RECIPE FOR SLOW COOKER WHOLE RABBIT:
- Cut a whole rabbit (about 2 lbs) in half and place the two sides in the bottom of your slow cooker.
- Add 2 cups water & 1/2 teaspoon salt. Set to cook on “Low” for 5 hours.
- Test the doneness with a fork & if the meat pulls away easily it’s done. If not continue to cook, adding more water if needed until tender.
- Check the internal temperature. It should be 170 F.
- Once the rabbit has cooled enough to touch, pull the meat from the bones & shred it.
AND cuz I don’t want anyone to feel left out, I’ve tracked down a recipe for whole cooked rabbit that doesn’t require any fancy kitchen gear. Click HERE to check it out. Please note: I haven’t tried this recipe so if you use it please let me know how it works out!
Okay great, now that you’ve got cooked rabbit meat, let’s move on to the really tasty part: making my Teriyaki Shredded Rabbit!
- 8 oz cooked, shredded rabbit meat
- 2 medium sized shallots, peeled, sliced 1/8″ thick. A mandolin makes this easy-peasy & that’s what I use, just watch those fingers!
- 2 tablespoons oil such as avocado, coconut, or mild flavored olive oil. I use olive oil mostly because I always have it on hand.
- 1/2 teaspoon salt
- 1 tablespoon honey
- 2 tablespoons Coconut Aminos
- 1/2 cup water
- optional: 2 scallions, chopped for garnish
Batch Cooking Tips: This recipes calls for 8 oz cooked & shredded rabbit meat because that’s how much fits in a 12″ skillet for making this recipe as directed. If you want to make a double batch, please cook the batches separately.
1. In a large skillet (mine is 12″ so that’s what this recipe is based on) heat the oil on medium heat.
2. Add the thinly sliced shallots and stir to coat them with the oil. Continue to stir the shallots every minute or so until they’ve become golden. Shallots burn faster than onions so keep on eye on them. They’re sneaky.
3. Once the shallots are lightly caramelized, add in the shredded rabbit meat and mix well.
4. After a couple of minutes of cooking while stirring to add a little color to the rabbit meat, add the salt, honey and coconut aminos. Best approach: mix the teriyaki sauce ingredients in a small bowl in advance. But I’m Tired approach: dump the ingredients straight into the pan.
5. Stir the rabbit mixture in the pan continuously as it cooks for an other minute. It’s okay if some of the rabbit sticks to the bottom of the pan at this point.
6. As soon as the sauce has cooked down, appears glossy & starts smelling yummy, add the water (it takes about a minute.)
7. Okay, now turn the heat up to high & continually stir the rabbit. Using your spatula/spoon, break up/further shred any larger pieces of meat using the same motion you’d use to scramble eggs. Also scrap up any bits of meat that stuck to the bottom of the pan, cuz every last bit of this is tasty, gotta get it all.
8. Continue to cook & stir until the liquid has fully cooked off & you first start to hear little “sizzles.”
9. Remove the pan from the heat & start serving. Optional: Top with thinly chopped scallions for extra yum & a flash of color. Aw yeah, that’s fancy!
10. Congratulate yourself on trying a new recipe & rocking it. You’re awesome.
Soak the pan right after plating up to make clean up easier. I’m all about working smarter, not harder, in the kitchen!
This recipe is also delicious served cold as leftovers so its a great option for packed or no-cook lunches.
It can also be frozen if you’d like to make multiple batches. To reheat after defrosting, put the meat in a large skillet on medium heat, add a bit of water & stir-scramble like in the cooking instructions.
HOLISTIC INTENTIONS & INSPIRATIONS:
It’s true. I was a protest sign carrying PETA activist + hardcore vegan for over 2 years. Now, obviously, I include meat in my diet, but I strive to be mindful of my choices & to choose organic, humanly raised animals as much as my budget allows.
One of things I’d always wanted to do as a meat eater, was to participate in the actually killing of an animal. As gruesome as that might sound, I felt it was necessary in order to fully understand my actions as an omnivore.
Last year I got that chance when my friend, who’s an urban homesteader, invited me to help “harvest” her rabbits. It was a powerful experience. Taking the life of an animal is intense, but I learned that when it’s done right it’s also a sacred experience. Now I carry that sense of sacred sacrifice into my meals by honoring the life of the animal I’m about to eat & thanking it.
The prayer I say over my meat usually goes something like this: ” I give thanks to the spirit of the (rabbit), who gave its life that I might be nourished & healed.”
Using whatever words feels right for you, I invite you to adopt a similar practice that acknowledges the life of the animal. Doing so increases our connection to our food & also our gratitude.
May you Eat Well, Live Well, Be Well. Chopsticks & hugs, Xx Kat
“For the meal we are about to eat, for those that made it possible, and for those with whom we are about to share it, we are thankful.” ~ From the humanist benediction
Holistic health is all about empowered choices. Pick your favorite pic & Pin it!
Some of the links in this post may be “affiliate links.” Click HERE to learn more about what that means. I’m letting you know ’cause honesty & trust are important, and I want you to know what’s going on when you click my links. Xx Kat