MD Rabbit Recipe: Braised in local MD Mead & German Mustard

Rabbit Recipe
Colin McGowan Age 6

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.

Rabbit Recipe
Colin McGowan Age 6

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…

Rabbit Recipe
MD Rabbit braised in local MD Mead & German Mustard over Thai Curry Pasta


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

  • Serving Size: 2 to 4 servings

Charm City Meadworks

How to Cut a Whole Rabbit into Pieces


  • 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
  • cloves garlic, chopped
  • cups chicken stock
  • cup local MD Mead or white wine
  • 1/4 cup German mustard such as Lowensenf Extra (or Dijon)
  • tablespoons unsalted butter
  • 1 teaspoon dry Herbes de Provence
Rabbit Recipe
Lowensenf Extra
(I love this stuff!)

Lowensenf Mustard


  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.
Rabbit Recipe
Rabbit Pieces, Thai Curry Pasta Dough, Thai Curry Paste

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).
Rabbit Recipe
Homemade Thai Red Curry Pasta
Rabbit Recipe
Bob’s Red Mill Semolina Flour

Purchase Bob’s Red Mill Semolina Flour

Eating The Easter Bunny

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