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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Wild Fare and Wise Words, the South Carolina Outdoor Press Association Cookbook, developed by hunters who cook their catch. Ingredients:
1/4 cup water |
1/4 cup soy sauce |
1 tablespoon grated fresh ginger |
1 tablespoon brown sugar |
1 tablespoon cumin seed, crushed |
1 tablespoon chopped cilantro |
1 garlic clove, chopped |
1 teaspoon thai sweet chili sauce |
6 ounces coconut milk |
2 tablespoons vegetable oil |
1 lb rabbit tenderloin (8 to 10 pieces) |
1/4 cup smooth peanut butter |
1/2 lime, juice of |
1 tablespoon brown sugar |
2 ounces coconut milk |
2 tablespoons roasted peanuts |
Directions:
1. Combine the marinade ingredients and tenderloin in a non-reactive bowl and refrigerate for several hours.
2. Soak wooden or bamboo skewers for 15 to 30 minutes; thread the meat on the skewers. Grill over hot coals for four to five minutes per side.
3. Combine the ingredients for the sauce. Serve the skewers with the sauce.
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