Rabbit Recipes: Sauteed Rabbit with Sour Cream and Bacon

This is the fourth 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!


SAUTEED RABBIT WITH SOUR CREAM AND BACON

1 Rabbit cut in pieces
1/2 cup flour seasoned with:
1 tsp salt
1 1/2 tsp dry mustard
1 tsp thyme
1/2 tsp freshly ground black pepper
5 or 6 thick slices bacon
1/2 cup chicken or beef stock
1 cup sour cream
2 Tbsp chopped parsley
1 tsp salt

Dredge rabbit pieces in seasoned flour. Sauté bacon until crisp and remove. Brown rabbit pieces in bacon fat on both sides. Reduce heat and add stock. Cover and simmer until tender (20-30 min). Transfer to platter. Add sour cream, chopped parsley and salt to pan, stir until well mixed and heated, but do not boil. Spoon sauce over rabbit and serve with mashed potatoes.

By Billie Zumwalt