I sincerely apologize for not having the planned post up Friday, but I had completely forgotten that The Young One and I had an appointment to spend the day at Kent State for something called “Golden Flash Day” where I spent 6 hours with 500 other glassy-eyed parents who looked as if they, too, wondered how the hell they’re going to pay for the next 4 years. They served us both breakfast and lunch – apparently as some sort of compensation for telling us that the school wants $19,000 a year to educate our kids – but that’s a subject for another post (the Spin Cycle this week is “Why??” and this would be the perfect Spin).
At any rate, today’s recipe was inspired by Hank Shaw, Master of All That is Hunted, Fished and Foraged. Apparently he and Elise Bauer of Simply Recipes are quite chummy because the original recipe, which I’ve adapted to suit my particular dietary needs, is one of many guest posts by Hank on Elise’s site.
And a delicious recipe it is. We’ve come to love rabbit; it’s really a tender, mild-tasting meat – if you didn’t know you were eating bunny, you’d truly think it was chicken. Well, that’s true at least of domestic rabbit, which is farmed, and is the kind we buy (if I’m not mistaken, it’s illegal to sell wild meats that are hunted, and I’m not quite up – yet – to going out and slaying the critters myself).
This is a simple recipe, but really quite elegant, although my picture isn’t quite as nice as the one with the original recipe. The meat is tender and the sauce is tangy and rich; it was just lovely served over a my Cauliflower-Celery Root Puree.
If you just can’t bring yourself to eat rabbit, this would be great with chicken thighs.
- 1 rabbit, cut into serving pieces
- kosher sea salt
- 4 tablespoons ghee or clarified butter
- 1 small onion, diced
- 1/2 cup dry white wine
- 1/2 cup water
- 1/2 cup Dijon mustard
- 1 teaspoon dried thyme
- 1/2 cup coconut milk
- 4 tablespoons finely chopped parsley
- Salt the rabbit well and set aside at room temperature for at least 30 minutes, but no longer than an hour.
- Melt the ghee over medium heat in a wide, shallow enameled Dutch oven or skillet with a lid. Pat the rabbit pieces dry and slowly brown them in the ghee, in batches if necessary; do not allow the pieces to touch. Remove the rabbit to a bowl or platter and set aside. Add the onion to the pan and cook until golden, about 3 to 4 minutes.
- Stir in the white wine and increase the heat to high, scraping up the browned bits on the bottom of the pan. Add the mustard, thyme and water and bring to a rolling boil.
- Decrease the heat to low; return the rabbit to the pan, turning to coat them with the sauce. Cover and simmer gently for 45 minutes to an hour, or until the rabbit is very tender.
- Gently transfer the rabbit pieces to a platter and keep warm. Increase the heat under the pan to high and bring to a boil; reduce the sauce by half. Remove from the heat and add the coconut milk and parsley. Stir to combine and return the rabbit to the pan. Coat with the sauce and serve at once.
- Nutrition (per serving): 444 calories, 28.4g total fat, 127.5mg cholesterol, 455.9mg sodium, 732.7mg potassium, 5.3g carbohydrates, 1.3g fiber, <1g sugar, 36.5g protein