Please enjoy the seventh entry in our collection of some of our favorite recipes for a great rabbit dinner!
First, a bit about our pastured rabbit:
Although somewhat an uncommon meat in the United States, rabbit is a popular meat in much of the rest of the world, especially in Europe.
Rabbit is a very healthy meat. It is lower in fat than turkey, chicken, beef or pork, and has a higher percentage of protein than any of them, too. It is very easy to digest and is often used for people on special diets. Weathertop rabbit is also unique in that our rabbits eat fresh grass every day, resulting in high levels of omega-3 fatty acids in their meat.
A word about cooking your rabbit: As with all pasture-raised meats, you will need to cook rabbit a little "lower and slower" (lower heat and longer time) to prevent it from drying out. Also, because rabbit is so low in fat, it is advisable to cook it in a method using moisture, such as in a sauce, or well-covered.
Enjoy!
MUSTARD RABBIT
1 rabbit cut in pieces
1/2 cup Dijon mustard
Salt & pepper
3 Tbsp peanut (or other) oil
1 Tbsp butter
1/2 cup diced bacon
1/4 cup Cognac
2 Tbsp flour
2-3 cups dry white wine
1 cup stock
In 1 Tbsp oil brow bacon and set aside. Dredge rabbit pieces in mustard, salt & pepper. Add remaining oil and butter to pan with rabbit. Brown until golden, 10 minutes on each side. Pour Cognac over meat and flame. Transfer to platter. Sprinkle flour into pan drippings and stir until lightly browned. Pour in wine and stock, and add rabbit pieces. Cover and simmer until rabbit is tender, and sauce begins to thicken, about an hour. Stir in bacon and serve.
From Swiss family
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