Spicy Hare stir-fry regional SiChuan style – Recipe

Spicy Hare Sichuan style

Spicy Hare Sichuan style

Hunting season has begun with an abundance of local Wild Game choice; Hare, Pheasant, Goose, Deer and Wild boar to name a few. Since I returned home I haven’t had the chance to try on Wild Game cooking. The occasion did not present itself till recently, to buy Wild Game and fowl directly from a hunter-gatherers group. Almost two weeks ago I picked up a Wild Rabbit or Hare, already butchered in parts; front legs, back legs and saddle at my request. Otherwise, I would have to skin, gut, debone and butchering it myself well that is just too much 麻烦 ’mafan’ or trouble since I only could prepare it the next day.

For this dish, you can use the whole Rabbit or Hare saddle rack by chopping it up in pieces or cut out the loins and then cut at an angle in fine slices. After I had posted my photos I received questions how I deboned the Hare. Instead of writing out that process I found a good instructional video to watch. Newbies to deboning might find this to be helpful improving their technique and make this dish as a next meal.

Sichuan is one of the popular cuisines in China and has set ground in Europe with a growing group of gourmets aficionados, its famously know because of their hot spicy taste and the flavour of numbing Sichuan pepper (aka Mala Wei 麻辣未). However it is actually a variety of flavours combined together; spicy, salty, sour, sweet, bitter, smokey and flowery (Sichuan peppercorns). It is not rare that you will find all of these flavours in one dish.

Flavors of Chuan Cuisine — hot and spicy

A variety of seasonings are used in Chuan Cuisine, and each dish can be cooked differently. Therefore Chuan Cuisine enjoys a reputation for variety. As the saying goes it’s ‘one dish with one flavor and one hundred dishes with one hundred flavors‘.

The most common flavors of Chuan Cuisine are hot and spicy, “the five fragrances” (Fennel, pepper, aniseed, cinnamon, and clove), other mixed spices, chili and Sichuan pepper (made with prickly ash), and sweet and sour. Source: Chinahighlights

Ma Po Doufu, Kung Pao Chicken, Yu Xiang Rou, are favourites in and outside of China, next to the common and exotic ingredients are wild game dishes, in all Chinese cuisines and all over south-east Asia. This realisation came to me after the huge response I had on my post with the request to share my recipe.

Now you might have an idea what you are preparing to taste, eating spicy and hot will never be the same. Since it was a trial cooking with Hare meat I have not taken any photo shots during preparation or cooking, these will be added later. For more information on some of the ingredients with images, you can read this here.

Last Sunday I’ve picked up a frozen goose and another Wild Rabbit, the Goose to try a roast and the Rabbit in three different dishes. Coming up!

Spicy Hare Sichuan style

Spicy Hare Sichuan style, dinner tonight


Spicy Hare stir-fry regional SiChuan style

By RongHua Ching Published: December 16, 2015

  • Yield: 4 Servings
  • Prep: 20 mins
  • Cook: 8-10 mins
  • Ready In: 28 mins

Spice up wild game Hare dish, the pack of heat is delivered by using Si Chuan aromatic dried peppers.


  • 1 small Rabbit Small rabbit cut up in chunks or substitute with other meats like beef or lamb. I used a Hare saddle, chop the whole saddle in pieces or cut out the loins and slice in thin pieces. Save the bones to make stock.
  • 1 cup cooking oil vegetable, peanut or canola for browning chopped pieces, if using sliced loin fillets 2-4 tbs to start add when necessary
  • 1½ teaspoon cornstarch
  • 1½ teaspoon hua jiao dried peppercorns or 1 tsp. hua jiao powder
  • 2-4 pieces la jiao dried Sichuan chilli peper, leave whole or cut roughly
  • 1-3 tablespoon chilli flakes optional if you don't have dried Sichuan chilli. Or if you like spice you can use this to increase level of heat.
  • 1 small red onion cut thin slices
  • 1 small daikon rettich, cut a piece around 10 cm in julienne strips/matchstick size
  • 2 small bellpeppers green & yellow, de-seed and cut in strips
  • 1-2 tablespoons Chinese cooking wine Shaoxing, Wenzhou or substitute with dry sherry
  • 2-3 teaspoons sugar
  • 1 teaspoon salt
  • 1 tablespoon red chilli oil
  • 2 teaspoons sichuan chilli oil
  • 2 teaspoons sesame oil
  • sprinkle sesame optional: to garnish
  • 2-4 sprigs cilantro optional: to garnish, substitute with diagonally finely slice green onion


  1. 1. Start by chopping up the Rabbit or 2. debone the Hare saddle, cut the loins in thin slices. Sprinkle everything with salt & pepper and set aside. If using tender sliced loins than add 1 tbs Chinese wine with cornstarch and mix thortoughly, coating everything. Set aside.
  2. Prepare the vegetables cut the bell peppers in squares or diamonds. Daikon in julienne strips or matchsticks. Slice the onion, wash the coriander. Roast sesame seeds.
  3. Pour a cup of oil into the wok and heat on high till smoke whirls up, then add the rabbit pieces. If a big wok all at once, otherwise in separate batches let cook untill done approx. 3-6min. Remove meat and pour off the oil leaving 2-3 tbs in the wok. With the loin slices, use only 2-4 tbs oil. Heat till hot before adding the meat, give it a min before gently stirring around and separating meat without the slices sticking to the bottom. Watch the colour, if only the center is a bit of red, remove immediately out of the wok.
  4. In the wok, add 2-3 tbs of hot oil followed by the Sichuan Hua jiao peppercorns, as soon as it starts the bubble and releases it aroma watch it turn colour. Just before it turns black, remove all peppercorns. This is called flavouring the oil. In case, you like to keep the peppercorn in the dish (for its numbing effect on your lips when you bite on one of the peppercorns). Then again watch the oil, the moment it starts to turn colour turn down the fire to medium.
  5. Add the sliced onions with Sichuan dried pepper or if you don't have the chilli flakes. Stir around till it releases aroma, add bell peppers stir around 1 min before adding the daikon strips. Stir around for another 2-3 min to add back the chopped rabbit or loin slices, keep stirring or if you can toss the wok around. Mixing and coat everyting together. Taste, add salt if needed.
  6. Pour the wine and sugar into the wok, together with the sesame and SiChuan chilli oil. Stir around and serve on a platter. Garnish with a sprinkle of sesame seed, coriander or green onion.

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