Provided by Food Network
Yield 1 serving
Number Of Ingredients 9
Steps:
- Muddle ginger slices in the bottom of a shaker glass. Add a dash of lemon juice to help make it easier to muddle. Add all other ingredients. Fill shaker with ice and shake for approximately 5 seconds. Strain into a tall ice-filled glass and garish with a cherry tomato and yellow pepper.
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Jas L
[email protected]This recipe is a great way to use up leftover rabbit. The meat is shredded and added to a creamy sauce.
Benedict Abougye-Nketiah
[email protected]I'm not a big fan of rabbit, but I thought this recipe was pretty good. The sauce was especially good.
Leum Stowert
[email protected]I made this recipe for a dinner party and it was a huge hit. Everyone raved about the rabbit and the sauce.
Akash Shahi
[email protected]This recipe is very time-consuming, but it's worth it. The rabbit was fall-off-the-bone tender and the sauce was rich and flavorful.
Fu Chu
[email protected]This recipe was a disaster! The rabbit was tough and the sauce was watery. I followed the recipe exactly, so I'm not sure what went wrong.
Kabir Ullah
[email protected]I thought this recipe was just okay. The rabbit was a little dry and the sauce was a bit bland. I probably won't make it again.
Curtis Johnson
[email protected]This recipe is a keeper! The rabbit was cooked to perfection and the sauce was divine. I highly recommend it.
Andre Johnson
[email protected]This was my first time cooking rabbit and I was very impressed. The meat was mild and delicate, and the sauce was very flavorful. I will definitely be making this again!
Diana Nambi
[email protected]I've made this recipe several times and it always turns out great. The key is to use a good quality rabbit and to cook it slowly until the meat is fall-off-the-bone tender.
Maggie Juston
[email protected]This rabbit dish was a real winner! The meat was tender and juicy, and the sauce was rich and flavorful. I served it over mashed potatoes and it was a hit with my family.