[Grilled Rabbit Legs with Black Pepper]: A delicious meat-and-vegetarian dish

Overview

Rabbit meat, because of its extremely low fat and cholesterol content, is known as the best meat. This ingredient is really not common or eaten often in our daily lives. How to deal with it? After much deliberation, I decided to leave it to the oven! The steps for making oven-cooked dishes are nothing more than a few steps, first marinate to taste, bake in the oven, turn over and brush with oil and bake again~~Simple and hassle-free~~ Before marinating, I had predicted that rabbit meat would be difficult to taste, so I put more seasonings and marinated it for a longer time. Therefore, the roasted rabbit legs taste very good. The mixed aroma of various seasonings complements the gamey flavor of the ingredients, leaving a lingering aroma in the mouth. Although it doesn't taste very oily, the slightly firm and slightly chewy texture has a unique taste that reminds me of the taste of air-dried beef. This dish is recommended for those who have good teeth and like to chew food (especially recommended for those who like to eat beef jerky). . As for those with average teeth or lack of interest in chewing food, then don’t try it!

Tags

• private kitchen
• meat dishes
• children
• northwest cuisine
• summer recipes
• banquet dishes
• dinner
• replenish qi
• black pepper sauce
• chenpi
• cooking wine
• edible oil
• freshly ground black pepper
• green onions
• light soy sauce
• old ginger
• rabbit legs
• star anise
• sugar
• zanthoxylum bungeanum
• cumin
• fragrant leaves
• salt

Ingredients

Steps

1. 1 Prepare all ingredients and spices;

   

2. 2 Soak rabbit legs in water for 1 to 2 hours in advance, then wash and drain the water;

   

3. 3 Use a toothpick or fork to prick some small holes in the rabbit legs (you can prick more for easier flavoring);

   

4. 4 Add cooking wine, light soy sauce, black pepper sauce, sugar, salt, and various spices to a small bowl, and mix well;

   

5. 5 Cut the ginger into thick slices and the green onions into thick strips and place them at the bottom of the container;

   

6. 6 Put the rabbit legs;

   

7. 7 Pour the mixed sauce over the rabbit legs;

   

8. 8 After one side is drizzled, turn the rabbit leg over and continue to drizzle the sauce;

   

9. 9 Mix the sauce and rabbit legs, knead it with your hands for a while, then cover it with a lid or plastic wrap and put it in the refrigerator overnight;

   

10. 10 The next day, take out the rabbit legs, rinse them slightly with water to remove the spices on the surface, and then wipe them dry with kitchen paper;

    

11. 11 Strain the remaining sauce in the container;

    

12. 12 Brush a thin layer of cooking oil on tin foil;

    

13. 13 Place the rabbit legs on tin foil, and brush with a layer of filtered sauce, both sides;

    

14. 14 Wrap it tightly with tin foil. Preheat the oven to 200 degrees. After preheating, put the rabbit legs into the oven, middle layer, heat up and down, 190 degrees, bake for 20 minutes;

    

15. 15 After baking, take out the tin foil package, open it, brush another layer of sauce, put it in the oven, and continue baking for 10 minutes;

    

16. 16 After 5 minutes, take out the rabbit legs, turn them over, brush them with cooking oil, sprinkle with white sesame seeds and cracked black pepper, put them in the oven, and bake for another 10 minutes;

    

17. 17 Repeat step 21 every 5 minutes or so, about 3 times, until the surface of the rabbit leg is roasted until golden brown and a strong aroma comes out. Take it out and let it cool slightly before eating (finally, if the color of the rabbit leg is not enough, you can heat it separately for 2 to 3 minutes).