Taste of the Wild: The best braised rabbit

This recipe shared by Tim Kraskey is a full-flavored meal in a pot. Tim suggested that you make certain you have some good bread for soaking up the juices in this dish, and that you consider trying the recipe using either grouse, turkey or pheasant instead of the rabbit.

Tim said, “Enjoy this dish this with a sweet white wine like a Riesling.”

INGREDIENTS

2 rabbits, cleaned and quartered

1/2 cup flour

MARINADE

2 shallots, thinly sliced

3 tablespoons Dijon mustard

2 bay leaves

1 teaspoon fresh thyme, chopped

1/2 cup Riesling wine

VEGETABLES

2 cups chicken stock or broth

1 cup Riesling wine

1 shallot, thinly sliced

2 carrots, sliced

1 parsnip, sliced

2 stalks celery, sliced

1 leek, sliced and cleaned

1/2 cup cherry tomatoes

1 teaspoon sea or kosher salt

1 teaspoon fresh thyme, chopped

1 bay leaf

1/2 teaspoon fresh rosemary, chopped

1 teaspoon parsley

1/2 teaspoon fresh ground pepper

1 teaspoon kosher salt

4-5 tablespoons olive oil

DIRECTIONS

1. Clean rabbit and prepare marinade. Place both in a zip style bag and refrigerate at least 4 hours. This can be marinated overnight. Turn at least a couple of times during the marinating process.

2. In a large pot/pan for braising (high-sided, ceramic or porcelain), heat 3-4 tablespoons of oil. Drain rabbit from marinade. Place flour in a separate high sided dish and season with salt and pepper. Dredge rabbit in the flour on all sides, and shake off excess flour before placing in hot pot to sear all sides.

3. After the meat has been brown on all sides remove meat and place it on a plate. Wipe the pot clean and add 1-2 tablespoons of oil. Add all the vegetables except tomatoes. Cook for 3-4 minutes on medium high heat, stirring often. When vegetables become translucent or softened, deglaze the pan with wine. Scrape off any brown bits from the pot, then add the stock and spices.

4. Add the meat back to the pot. Cook for 20 minutes over medium heat. After 20 minutes, add the tomatoes. Cook for an additional 20-30 minutes until the meat starts to pull from the bone. Remove from heat and serve with crusty bread.

Recipe by Tim Kraskey, photo credit iStock

ABOUT THE CONTRIBUTOR

Tim Kraskey’s cookbook titled “Red, White and Everything Else”, showcases recipes featuring elk, venison, buffalo, antelope, duck, pheasant, grouse, partridge, turkey, fish and more.

Tim says that he was inspired to create this book with great recipes for the wild game he has harvested. He’s spent 25 years traveling the world eating great food and “had my share of great adventures hunting in Alaska, Utah, Montana, New Mexico, Alabama, Texas and most of Canada. When you hunt as often as I do, you need to eat what you hunt or why hunt?” Tim added.

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