MD Rabbit Recipe: Braised in local MD Mead & German Mustard
Why develop a rabbit recipe? I adore rabbit meat! It’s a luscious, rare treat! It’s hard to come by. I’ve hunted rabbit only once… I was far to slow on the draw for success! Enough about my inexperience… This post is less about my hunting, than it is about the most amazing, talented, generous people I have met in the past year. Something I never expected when I began my journey cataloging & sharing my hunting experiences, and recipes, is the incredibly brilliant, generous people I have met! I am looking forward to touching upon each one… in time.
For now, let me share my rabbit recipe made with the absolutely beautiful Maryland rabbits Keith McGowan gifted me from a winter hunt, done with his young son Colin, and tell you a little bit about how we met.
It was the first weekend in September 2015. I had arrived, pumped to the hilt, on the Eastern Shore of Maryland for an opening day dove hunt. My husband and I arrived a bit early, and I took to stalking the bordering bushes, and trees for unsuspecting peace birds. A pick up truck rolled onto the farm drive. Enter: a fellow hunter, and from what I’d seen through our mutual social media connections, a stellar gardener; Keith McGowan. Kind, generous, quick to smile, with a totally irreverent sense of humor that’s immediately reminds me of my brother Mick, whom I adore! This is about all I know of this man bringing me Christmas in September… Keith generously delivered 2 cases of treasure! 1 case of fresh veggies, and one case of gorgeous jams, jellies, relishes, & condiments; all perfectly put up! These beautiful ingredients were given to me to work with in my cooking, writing adventures. The story of Keith became larger than life as I came to know him better over the coming months, but I am saving those curious details for magazine print. Let’s just say, the 3 time World Champion Goose Caller never toots his own horn…
- 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 or white wine
- 1/4 cup German mustard such as Lowensenf Extra (or Dijon)
- 1 tablespoons unsalted butter
- 1 teaspoon dry Herbes de Provence
- 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.
- Add the onion & garlic, and cook stirring so as not to burn for 2 minutes.
- Add the Mead or white wine, prosciutto pieces. Cook until the onions are translucent and soft.
- In a separate bowl whisk together the chicken stock, Herbes de Provence, and mustard.
- Add the browned rabbit pieces and bacon back to the cooker, Cover , add stock, mustard, herb mixture.
- Cover, lock the pressure cooker tightly. Cook for 20 minutes.
- Quick release the pressure.
- Remove Rabbit pieces & cover to keep hot.
- Simmer the sauce & reduce till the sauce coats a spoon.
- Finish by adding the butter and adjusting the seasoning with salt and pepper.
- 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 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).