Wild Rabbit Recipe (VIDEO)

Mustard Braised Rabbit

Rabbit Legs

2 Cups Flour

1 TB garlic powder

2 tsp. onion powder

1/4 Cup oil or butter

¼ Lb. diced bacon

1 Cup diced onion

½ Cup diced carrots

½ Cup diced celery

½ Cup chardonnay

3 Cups chicken stock

¼ Cup stone ground mustard

1 Cup cream

Salt to taste

Mix together flour, garlic powder and onion powder
Salt rabbit legs and dredge in flour mixture
Place oil or butter over medium high heat in a sauce pan and sear rabbit legs on both sides
Remove rabbit legs and add bacon, onion, celery and carrot and lower heat to medium
Cook for 10 minutes stirring every once and a while
Deglaze with white wine and reduce until wine has almost evaporated
Add chicken stock and mustard and bring to a simmer
Place legs in the pan and cover and cook over very low heat for 3 hours, or until meat is fork tender and falling off the bone
Once legs have cooked to almost falling off the bone remove and keep warm
Add cream and reduce until its thick enough to coat the back of a spoon
Salt to taste
Place rabbit legs back in simmering sauce until you have warmed them through
Divide legs onto plates and pour sauce over them

*This recipe could be made in a crock pot by doing steps 1-7 and placing legs in the crock pot and pouring the sauce mixture over the legs and cooking on low for 6-9 hours

*If using oven safe pan you could also place in a 350 degree oven for 2 ½ hours instead of the stove top