Notes: I think you could simplify things by marinating in a raspberry vinaigrette dressing and adding some sesame oil. And the batter could be Bisquick with an egg added and water enough to make a batter of pancake consistency. The sauce gives off a very biting odor when its boiling, but never fear, the finished product is delicious!
1 rabbit, cut into pieces
2 T raw sesame seeds
2 green onions (sliced)
1 tsp chicken base
¼ tsp salt
½ tsp sesame oil
ground white pepper (to taste)
¼ tsp sugar
1 T raspberry wine (or any fruity flavored wine)
½ c all purpose flour
1 tsp baking powder
1 egg (beaten)
½ c water (or as much as needed to make batter smooth)
3 T cornstarch
salt (to taste)
1 T vegetable oil
3 T honey
2 T sugar
salt (to taste)
2 T ketchup
1 T white distilled vinegar
a sprinkle of ground black pepper
Combine marinade ingredients in gallon baggie, add rabbit pieces and marinate for 30 minutes in the refrigerator.
Meanwhile, in separate bowl combine all of the batter ingredients and mix thoroughly. The batter should be thick enough to coat the rabbit but thin enough to flow around the pieces. Set aside.
Using a fork or tongs remove the pieces of rabbit from the marinade and dip them into the batter to coat evenly (one by one). Deep fry the rabbit in batches in your deep fryer for about 10 minutes or until golden brown. Drain on paper towels. (or you can fry in hot oil at about 325 degrees in your wok for about 3-4 minutes or until golden brown)
In your wok combine the sauce ingredients and warm over medium heat. Bring to a boil while stirring and simmer until sauce slightly thickens.
In the wok or in a serving dish coat rabbit with the sauce and garnish with sliced scallions and sesame seeds.
Serve over rice.
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