Braised Wabbit!

"Be vewy quiet, I'm hunting wabbits."


Bugs Bunny was annoying! He got on Elmer's nerves and lived to piss Daffy off. I did this for them!



Everyone says everything tastes like chicken; from snakes to frogs and everything in between, i haven't had either snakes or frogs or a lot of the in between so i can neither confirm nor deny, but i can tell you that rabbit does taste like chicken. Lol. It's leaner but just as delicious, if you were wondering...


For this recipe, i decided to make a creamy braise and ate him...sorry "it"... ate it with gnocchi. I figured that because it is a lean meat, it would be able to handle a braise, and making it creamy would make up for the fat it lacks. I looked up a couple of recipes and put together the best bits i liked for this and it worked!


Here's what you'll need to avenge Daffy;


2lbs Rabbit

1/2 Cup Dry White Wine - I used Sauvignon Blanc 'cos that's also what I like to drink.

Pancetta - As much as you like. Pancetta makes everything better!

2 Cups Creme Fraiche (Heavy whipping cream will do too, use 11/2 cups)

2 Cups Buttermilk

1 Medium White Onion

4 Cloves of Garlic

1 Cup Peas

Fresh Thyme and Rosemary

Bay Leaves

Pinch of Herbs de Provence

1 Tbsp Mustard Seeds

2 Seasoning Cubes

1 Tsp Smoked Paprika

1 Cup Chicken Stock

Salt & Black Pepper


Season your rabbit with salt, pepper, smoked paprika, 1 clove of garlic, herbs de provence.


Douse with buttermilk. Make sure it is properly coated and refrigerate for at least 3 hours but no longer than overnight.


Preheat oven to 350F.


In a dutch oven on the stove top, or even an instant pot, lightly soften chopped onion and pancetta until onion is translucent. Medium heat, 2-3 minutes.


Add garlic and cook for another minute.


Add mustard seeds, bay leaves, thyme, rosemary, salt and pepper. Cook until aromatic, 2 minutes should do it.


Pour in wine.


Add rabbit, chicken stock and creme fraiche.


Mix properly and pop into the oven.



At the end of 1 hour, you should have almost fall off the bone tender meat.


Take out the thyme sprigs, bay leaves and rosemary. Add peas, taste for seasoning and adjust as needed then cook for another 10 minutes.


Garnish with chili flakes and chopped parsley.


You can also serve this braise with mashed potatoes or white rice.




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