I cooked rabbit last night. The fine folks at Wheat Ridge Poultry & Meat (29th and Depew in the Denver Highlands district) hooked me up! I also got fresh eggs, a smoked chicken and a fresh chicken. The fresh chicken was too young, and I haven't opened the smoked chicken's packaging yet. But, the eggs and rabbit were great!
Rabbit is really tough. There really is no quick method of cooking rabbit. But, its mild taste and white flesh makes it suitable for almost all slow, wet cooking methods. I chose a standard braise.
I happened to have some really nice sweet potatoes on hand, plus some organic celery and carrots. The bottle of red wine had been open a few days, so I no longer trusted it, so I went with chicken broth instead. Honestly, with the long cooking time, I think the wine would have been overpowering, so I'm glad I made that choice.
Braised Bunny
Ingredients
- One rabbit, skinned and cleaned
- 2 cups of potato (russet, yukon or sweet), cubed
- 2 carrots
- 3 stalks celery
- 1 onion
- 3 cloves garlic
- 2 cups chicken broth
- 1.5 cups all purpose flour
- 2 teaspoons rubbed sage
- vegetable oil (or goose fat, if you're into that)
- salt and pepper
- water
Preparation
Butcher the rabbit, but keep the inedible parts (neck, breast)
Salt and pepper the rabbit pieces
Prepare the carrots, celery and onions as a standard mire poix
Dice garlic
Combined flour and sage on a plate
Directions
Dredge the rabbit pieces in the flour/sage mixture. Make sure to knock off as much excess flour as possible.
Heat the oil in the pan
Fry the bunny, on both sides, until nicely browned
Remove the bunny to a plate
Add the mire poix to the pan, salt and cook until soft
Deglaze the pan with chicken broth
Add the potatoes and toss to combine
Put the rabbit back in the pan, with any juices on the plate
Add 1/2 chicken broth, 1/2 water until the liquid covers about 1/2 the rabbit
Cover and cook for 90 minutes
Remove the cover and let it cook down until thick
Serve with noodles
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