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Asian-Style Recipe For Whole Rabbit?


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Asian-Style Recipe For Whole Rabbit?

leeniz | | May 22, 2008 02:46 PM

I'm working on a short film that has a dinner scene at its center, and for various reasons the entree must be a whole (intact) rabbit, cooked in some sort of Asian/fusion style.

I've found a lot of great recipes for rabbit stews, roasts, fried rabbit, etc., but nearly all call for the rabbit to be broken down first. I've also found a few recipes for stuffed rabbit (where the body cavity is filled with onions, lemons, bacon, and the like), but most were of an Italian / Southern U.S. origin, and wouldn't fit in with the theme of the film's Asian fusion restaurant setting.

So - does anyone have thoughts on how best to prepare this bunny? I'm imagining it oven-roasted with some sort of soy-based glaze, maybe with hot red peppers and citrus for stuffing/garnish around the platter...

The good news - since it's for a movie, tasting good is not a requirement for this recipe, so feel free to get creative... I know legs and loins cook at different speeds, but it's ok if certain parts are over/underdone, since no one will actually be eating this rabbit... Also, general advice on food styling would be a great help!

Any thoughts and suggestions would be greatly appreciated.

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