You didn’t really think we would show you how to butcher a perfect good rabbit without showing you what to do with it, did you? Of course not. That’s just silly.
Rabbits are lean, but they are just as tasty and filling as any other meat. Now let’s get down to business.
Dinner for 2!
What you’ll need
- Whole rabbit butchered (see our previous post to learn how to do this)
- 2tbs Butter
- 1/2 cup Course Ground Country Mustard
- 1/2 cup of Water
- 1/2 cup of Dry White Wine
- 1/2 cup Sour Cream
- 2tbs Fresh Chopped Dill
- 8 Baby White Potatoes
- Salt and Pepper to taste
Cook Time 1 Hour
- In a medium pot add enough water to cover your potatoes and bring to a boil adding the potatoes when ready.
- In a large Dutch Oven melt your butter over medium-high heat (add a tiny bit of olive oil to prevent scorching).
- Working in batches brown your rabbit bits until they begin to crisp. This will take roughly 5-6 minutes per piece. Set aside when done.
- Once the rabbit is browned add your white wine and turn heat to high bringing it to a boil. Scrape and bits if rabbit off the sides with a wooden spoon (do not use metal utensils in an enameled Dutch Oven).
- Add the mustard, water as well as salt and pepper and mix well.
- At this point remove and drain your potatoes. They should still be relatively firm at this point.
- Turn the heat to low and add your rabbit pieces and potatoes to the sauce making sure to fully coat them. Cover and simmer for 30-45 minutes or until the meat begins to fall from the bone.
- Once the meat is finished remove it as well as the potatoes and reduce your sauce down as needed to thicken to your liking. Then remove from heat and mix in the sour cream until smooth.
- Plate your pieces of rabbit and potatoes and cover with sauce. Top with fresh chopped dill.
- Serve and Enjoy!
This dish goes very nicely with steamed green beans and a hearty white bread.