How to Make Sweet and Sour Rabbit Stew

Rabbits provide white meat which is extremely low in fat but a very high source of quality protein. It can be cooked in the same manner as poultry, and has a mild flavour. While the sweet and sour rabbit stew is a recipe popular in China, it can be found in several restaurants all around the world, and can be made at home as well. If you are conscious about your weight, rabbit meat is a wonderful substitute to mutton or beef.

Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 1 – 2 servings
Utensils: Mixing bowl, measuring cups, measuring spoons, pot, saucepan

Rabbit pieces: 4
A small carrot (sliced)
Onion, chopped: 1
Water: ¼ cups
Honey: 4 teaspoons
Soy sauce: 2 tablespoons
Wine vinegar: 2 tablespoons
Ground ginger: 1 teaspoon
Ground black pepper: To taste
Diced fresh pineapple: ½ cup
Bean sprouts: 1 cup


  • 1

    Cook the carrots and the rabbit

    Arrange a large cooking pot and pour some cooking oil in it. Once the oil is heated up, you need to add the chopped onions in the pot. Onions should be cooked until they are translucent.

    Now you can add the carrots and the rabbit pieces in the pot. While the carrot and the rabbit pieces are being cooked, you may move on to the next step but make sure that you stir the pot after every now and then to prevent the meat from sticking to the base.

  • 2

    Mix the cornstarch with water

    You need to mix some cornstarch and water to form a paste. This paste will serve as the thickening agent for the sauce.

    Now put this paste into a small saucepan to cook. While it is being cooked, stirring is very important to save it from burning and sticking to the bottom. It will be ready once it starts to boil.

  • 3

    Cook the stew

    Now add the cornstarch in the cooking pot with the rabbit pieces and stir the mixture thoroughly. If you feel that the mixture is dry, you may add some water.

    Now you can go ahead and add the soy sauce, wine vinegar and honey. It can be seasoned with salt and pepper. Now you should wait for the stew to boil before you turn the heat down and let it simmer. You should not cover the stew and allow it to simmer for one and half hour till the rabbit pieces are tender.

    Your sweet and sour rabbit stew is now ready to be served.

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