Maryland Hunting Quarterly – Summer 2016

Braised Rabbits
Keith/Colin McGowan - Wild Rabbits

Maryland Hunting Quarterly – Summer 2016 – Wild Cuisine – Braised Wild Rabbit

Maryland Hunting Quarterly – Summer 2016. Check out the Summer Issue! Learn about: New Record Sika Deer, War On Poaching, Bowfishing, 2016-17 Waterfowl Regulations, Rabbit Treats, and a Sunday Hunting discussion.

Be sure to check out Pages 12 & 13 for my column “Wild Cuisine”. I have included my recipe for :

“Wild Maryland Cottontail Rabbit braised in local Maryland Mead, and German Mustard” served over homemade Thai Curry Pasta.


Braised Rabbits
Keith/Colin McGowan – Hunting Wild Rabbits


Braised Rabbit
Braised Rabbit
Braised Rabbit
Homemade Thai Curry Pasta

Hunting: MD Rabbit Recipe: Braised in local MD Mead & German Mustard over homemade Thai Curry Pasta

  • Serving Size: 2 to 4 servings


  • 1 small rabbit, skinned and cut into pieces
  • vegetable oil, for cooking
  • 1/8 cup Goose Breast Prosciutto or traditional prosciutto chopped
  • 1/2  onion, diced
  • 2 cloves garlic, chopped
  • 1 cups chicken stock
  • 1 cup local MD Mead (Such as Charm City Meadworks) or white wine
  • 1/4 cup German mustard such as Lowensenf Extra (or Dijon)
  • 1 tablespoons unsalted butter
  • 1 teaspoon dry Herbes de Provence


  1. In your Pressure cooker, add enough oil to coat the bottom of the pan. Season rabbit pieces with salt and pepper and brown. Reserving on paper towel lined tray.
  2. Add the onion & garlic, and cook stirring so as not to burn for 2 minutes.
  3. Add the Mead or white wine, prosciutto pieces. Cook until the onions are translucent and soft.
  4. In a separate bowl whisk together the chicken stock, Herbes de Provence, and mustard.
  5. Add the browned rabbit pieces and bacon back to the cooker, Cover , add stock, mustard, herb mixture.
  6. Cover, lock the pressure cooker tightly. Cook for  20 minutes.
  7. Quick release the pressure.
  8. Remove Rabbit pieces & cover to keep hot.
  9. Simmer the sauce & reduce till the sauce coats a spoon.
  10. Finish by adding the butter and adjusting the seasoning with salt and pepper.
  11. Serve with homemade Thai Chili Pasta,  (Recipe Follows) or buttered noodles.

Thai Curry Pasta

1 1/2 cups Bob’s Red Mill Semolina Flour

1/2 teaspoon salt

2 eggs

2 tablespoons Thai Red Curry Paste

2 tablespoons olive oil

1-2 tablespoons water


  • Combine semolina and salt, add eggs, curry  paste, oil, and water. Mix to make a stiff dough. Knead 10 minutes or until dough is elastic. Wrap dough in plastic wrap and let rest for 20 minutes.
  • On a lightly floured surface, or by pasta machine roll out to desired thickness and cut as desired.
  • Bring a large pot of generously salted water to a boil. Add pasta and cook until tender (approximately 3 – 5 minutes).



How to cut up a whole rabbit:

  • STEP 1: Layout the Rabbit
    8 rabbit pieces will be made by following these directions: two front legs, two back legs, two rib sections, and two back sections.
  • Separate the front limbs from the rib cage.
  • Separate the hind limbs from the back
  • Cut through the backstrap to separate the rib section from the back. With the meat cut, snap and break the back, dislocating it at the cut. Then it is easy to cut free.
  • Bend the ribcage outward, and cut into its two sides.
  • Cut the last strip – the back – in the middle. Cut the muscle and snap the back in two in order to cut through the joint.


  1. Soak the carcasses in a sink full of cold salted water (2 tablespoons per sink full) for about a half-hour. This removes body temperature and helps dissipate the blood from the carcass & rinse. Seal in freezer bags what you don’t intend to use immediately, and freeze.
  2. Rinse the livers, hearts, and any other organs such as kidneys. Place in freezer bags and freeze the parts you don’t intend to use immediately.


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