The local grocery store restocked their supply of rabbit, and since it’s surprisingly reasonable at under $5 per pound, it seemed like a no brainer to purchase! We plan to make three meals out of it, and this is the first. Rabbit is an extremely lean meat that is high in protein and also comes with a wonderfully full taste. If you can just get past what it is (which is admittedly difficult to do given that you buy it generally frozen as nearly the whole animal), your palate will be richly rewarded! Keep an eye out for a rabbit stew and a stuffed rabbit recipe in the near future!
We served our rabbit with farro and Roasted Carrots, but it would also go very well with mashed potatoes, Mashed Celery Root, Rösti, Turnip Rösti, Butter Cabbage, or even Succotash.
Time: 30 Minutes
Ingredients:
- Rabbit Legs. I’ve already cut my rabbit into pieces, and I won’t get into the details here because it’s hard to describe…Youtube is your best bet to get a quick tutorial.
- Carrot Greens. We cut them off our bunch of carrots near the leafy part to avoid the harder stems.
- Honey
- Balsamic Vinegar
Method:
- Preheat your oven to 350 degrees F. Also, sprinkle a little salt atop your rabbit legs here, and set them aside.
- Heat a heavy bottomed (cast iron!) pan that is both stove top and oven safe, and melt a little butter in it.
- When the butter is melted and hot, place your rabbit legs in flesh side down, and sear them for about 5 minutes. Then flip, and repeat.
- After the second set of 5 minutes is up, place your pan in the oven.
- While the rabbit is roasting, wash your carrot greens, and melt some butter in another pan. Then, add your greens, and when they start to wilt, add some honey and a little balsamic vinegar. Stir to make sure it is cooking evenly, and if the pan gets dry, add a little water. Keep doing this until your rabbit is ready.
- After about 15 minutes, check your rabbit with a meat thermometer…When it has reached 160 degrees F, you should be good to go!
- Plate, devour, and enjoy!
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