Quick Dinner – Stir Fry with Rabbit and Vegetables
What started out with my garden in mind, we got rabbits on the homestead. It quickly turned to raising rabbits for meat. We love the easy protein that is similar in chicken in many ways. This stir fry with rabbit and vegetables is one of our favorite ways to eat it. It is quick, versatile, and uses what we have on hand.
What if I Don’t Have Rabbit?
Most likely you found this recipe because you were searching for a way to eat rabbit. But if you stumbled upon it and want to make it without rabbit, you can. You can pretty much use any type of meat, with shredded or chunks of chicken being the closest.
This is a dish that we make when we are short on time or looking for something quick and easy. I usually use meat that is already cooked and in the fridge or one of our home canned jars of rabbit.
How to Prepare the Meat for This Dish
I like to use our canned rabbit. It is cooked and shredded so it is easy to throw in near the end. You can use rotisserie chicken and get the same result.
If you have a whole rabbit that is either fresh or frozen but aren’t sure how to cook it, head over to this post for some ideas.
If you have leftover ham, you could also use that. But our favorite is the rabbit. It is high in protein and goes well with the veggies. You can use fresh or frozen veggies.
Ingredients for Stir Fry with Rabbit
- Rabbit or chicken already cooked and shredded
- Any veggies you have on hand – below are our favorites
- Broccoli
- Cabbage
- Carrots
- Onions
- Celery
- Asian greens (like bok-choy)
- Pineapple chunks (optional)
- Coconut aminos (like soy sauce without the soy)
- Coconut sugar or brown sugar
- Cooked rice for serving
Step by Step for Stir Fry with Rabbit
First, I get out all my vegetables and chop them up. I sort them as I chop into the vegetables that will cook up quick (onions, Asian greens, cabbage) and those that need a bit more time (carrots, broccoli, celery).
Next, I get a big pan on the stove and put a bit of cooking fat in it (olive oil, lard, or coconut oil). I like using my big wok with a lid.
Turn up the heat nice and high.
Once the oil is hot, throw in the veggies that need the most cooking time. Let them cook for awhile while stirring somewhat frequently.
After they start to soften, throw in the rest of the veggies.
I now add a bit of water (or juice from the canned rabbi/chicken) and put the lid on the pan to let everything soften up a bit.
Then, I add a cup or so of coconut aminos and a tablespoon or so of coconut sugar or brown sugar. I like to use coconut sugar best. I also salt and pepper it a bit.
After everything has cooked for a few minutes, I add in the meat. It only needs to warm up so it doesn’t need to be in there long. If using pineapple chunks, add now.
Put the lid back on and cook until everything is to your liking.
Last, serve it over some rice with some of the cooking juice on top.
This is where my husband gets out some hot sauce or something to add a bit more heat/intense flavor. I keep the base recipe pretty basic for the kids, but you can always add in more flavor with more sauces.
Stir Fry with Rabbit and Vegetables
This is a quick and easy dinner that we can make in a pinch by using our canned rabbit (or shredded chicken) plus any stir-fry veggies we have in the fridge. We love that it's flexible and easy for a quick dinner.
Ingredients
- Rabbit or chicken already cooked and shredded
- Any veggies you have on hand - below are our favorites
- Broccoli
- Cabbage
- Carrots
- Onions
- Celery
- Asian greens (like bok-choy)
- Pineapple chunks (optional)
- Coconut aminos (like soy sauce without the soy)
- Coconut sugar or brown sugar
- Cooked rice for serving
Instructions
First, I get out all my vegetables and chop them up. I sort them as I chop into the vegetables that will cook up quick (onions, Asian greens, cabbage) and those that need a bit more time (carrots, broccoli, celery).
Next, I get a big pan on the stove and put a bit of cooking fat in it (olive oil, lard, or coconut oil). I like using my big wok with a lid.
Turn up the heat nice and high.
Once the oil is hot, throw in the veggies that need the most cooking time. Let them cook for awhile while stirring somewhat frequently.
After they start to soften, throw in the rest of the veggies.
I now add a bit of water (or juice from the canned rabbi/chicken) and put the lid on the pan to let everything soften up a bit.
Then, I add a cup or so of coconut aminos and a tablespoon or so of coconut sugar or brown sugar. I like to use coconut sugar best. I also salt and pepper it a bit.
After everything has cooked for a few minutes, I add in the meat. It only needs to warm up so it doesn't need to be in there long. If using pineapple chunks, add now.
Put the lid back on and cook until everything is to your liking. You can also leave the lid off if there is more liquid than you want and need it to cook off.
Last, serve it over some rice with some of the cooking juice on top.
This is where my husband gets out some hot sauce or something to add a bit more heat/intense flavor. I keep the base recipe pretty basic for the kids, but you can always add in more flavor with more sauces.
Pin for Later – Stir Fry with Rabbit
I have enjoyed this recipe several times. Once with rabbit and more with chicken. I am new to butchering my own rabbits, so I was wondering if you have another post on how to can your rabbit meat.
Thank you!
So glad you have enjoyed it. I haven’t gotten much up yet on the blog for rabbit meat. Working on it! For canning I will usually cook as many whole rabbits in my roaster that will fit. You can add some water to the roaster, but it isn’t necessary. Then when cooked through, we pick the meat off the bones (a bit of a chore) and put in jars about 3/4 full. Fill the jars with the broth from cooking and/or hot water. Then you will need to pressure can the jars according to pressure canning times for chicken.