Better Than Take-Out: Rabbit Pad Thai
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Last winter, I was fortunate enough to get invited to my first-ever proper rabbit hunt. Growing up hunting, I had killed rabbits before, but I had never had the experience of trekking through the snow and listening to the dogs bark as they chased rabbits through ice-cold creeks, frozen brush piles and abandoned barns. It was an incredible experience that I hope to make a tradition every winter moving forward. That day, I walked away with a limit of rabbits, and that’s when the real fun started.
My wife and I made some traditional rabbit recipes like stew but we wanted to think outside of the box with this precious and delicious game meat. Thinking back to one of our favorite date spots, we decided why not try to make our favorite pad thai, but with rabbit? If you like pad thai, this recipe will have you tromping around in the snow all winter. We’ve also made it with goose legs, but I imagine using squirrel, grouse, pheasant, or even turkey legs would work just as good with this recipe. We hope you enjoy it as much as we do.
Serving Size: 4 Servings
Time to Make: 30 minutes plus 8 hours inactive cooking
Also Works With: Any small game or leg meat from turkey, ducks or geese.
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Better Than Take-Out: Rabbit Pad Thai
4
servings30
minutes8
hoursKeep the screen of your device on
Ingredients
- Slow cooker Rabbit
1 rabbit, cut in half down the spine
2 inch piece of ginger, grated or mashed with a mortar and pestle
3 cloves garlic, minced or mashed with a mortar and pestle
2 tablespoons rice wine vinegar
2 tablespoons brown sugar
¼ tsp red pepper flakes
½ tablespoon sriracha
¼ cup soy sauce
1 tablespoon sesame oil
½ cup water
Pinch black pepper
- The Sauce
4 tablespoons fish sauce
2 tablespoons low-sodium soy sauce
5 tablespoons brown sugar
4 tablespoons rice vinegar
2 tablespoons Sriracha
4 tablespoons creamy peanut butter
- The Pad Thai
16 Ounces flat rice noodles
3 tablespoons olive oil
3 green onions, thinly sliced
1 red bell pepper, diced
1 medium carrot thinly sliced
2 ” piece of fresh ginger, grated or mashed with a mortar and pestle
4 garlic cloves, minced or mashed with a mortar and pestle
2 eggs
½ cup chopped roasted peanuts
½ cup chopped cilantro
8 ounce can of sliced water chestnuts, chopped
Sesame seeds
Lime wedges
Preparation
- Place the rabbit in a slow cooker and then combine all the ingredients for the rabbit in a bowl. Pour mixture over the rabbit. Cover and set on low for 8 hours or until meat is falling off the bone.
- Once the rabbit is done, remove the meat from the bones and give it a rough chop. Pour the remaining liquid from the slow cooker into a small saucepan and reduce it until it is slightly thicker. Once it reaches this consistency, pour over the rabbit and keep warm until you are ready to assemble the rest of the pad thai.
- Mix sauce ingredients and set to the side.
- Now for the pad thai. In a large skillet or pot, heat water to boiling and cook the pad thai rice noodles according to the package directions. These cook quickly, approximately 2-3 minutes, so don’t get distracted or you’ll end up with a mushy, gummy base for your meal. After they have cooked, drain the noodles and set aside.
- In the same large skillet or pot you just used, over medium heat add the olive oil, white parts of the green onions, bell pepper and carrots. Cook until soft, approximately 3 minutes. Add the ginger and garlic and cook for another minute.
- Make a well in the middle of your pan, add the eggs and scramble, stirring constantly so they are cooked into very small pieces. Add the noodles back to the pan along with the sauce. Toss everything gently to combine.
- Add the rabbit back to the pan and toss to combine.
- Plate and then top with remaining slices of the green onions, chopped peanuts, chopped cilantro, water chestnuts, sesame seeds, lime wedges. Feel free to bump up the heat with an extra drizzle of sriracha.
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