Pan-Fried Rabbit with Creole Mustard Cream Sauce
Pasture-fed rabbit is dusted with Cajun-seasoned sprouted spelt flour, then shallow-fried in duck fat until golden brown. Served in a sauce of stock, fresh cream, champagne vinegar, thyme, oregano and bay with creole mustard, bell pepper, celery, onions and garlic. A delicacy, sautéed liver and kidney are served as an accompaniment..
Pan-Fried Rabbit with Creole Mustard Cream Sauce
For the Rabbit
1 fresh whole rabbit with giblets
1 cup sprouted spelt flour
2 tablespoons Cajun-style seasoning
2 teaspoons half-sharp paprika
sea salt and freshly-ground black pepper
rendered duck fat
Cut up rabbit into serving-size pieces (2 forelegs, 2 back legs and 2 thighs), reserving the loin for another recipe. Rinse in plenty of cold, fresh water, then pat dry. Season liberally with salt and pepper, wrap in butcher paper and refrigerate 2-4 hours. Remove from refrigerator and wipe away salt, pepper and any accumulated moisture. Dust with flour mixed with Cajun-style seasoning and paprika, shaking off any excess.
Melt duck fat to a depth of about 1/2 inch in a heavy skillet over medium heat. Add rabbit to the pan and fry as you would chicken, turning frequently until golden brown and the juices run clear. Transfer to a side dish, then sauté liver and kidneys in the same pan.
For the Sauce
1/4 cup yellow onion, diced
1/4 cup bell pepper, diced
1/4 cup celery, thinly sliced
2 cloves garlic, slivered
1 tablespoon duck fat
1/2 teaspoon champagne vinegar
2 cups light game, chicken or vegetable stock
1 sprig each of fresh bay, thyme and oregano, tied in a bundle
1/2 cup fresh cream
2 tablespoons Creole mustard
sea salt and freshly-ground black pepper
Melt the duck fat in a heavy saucepan over medium-low heat. Add the onion, bell pepper, garlic and celery and sweat until slightly softened. Moisten with champagne vinegar, then add stock and herb bundle. Bring to a boil, then reduce heat and simmer until reduced by about a third. Add cream and mustard and continue to simmer until thick enough to coat the back of a wooden spoon. Discard herb bundle and season to taste with salt and pepper.
Eco-friendly and sustainable, pasture-fed rabbit is a very good source of Protein (63%), Niacin, Iron and Vitamins B6 and B12
This post is part of Real Food Wednesdays!
V said,
February 10, 2010 at 9:15 pm
I wish I could find rabbit around here, but you have to be chummy with a hunter to get stuff like that. :-(
Ren said,
February 10, 2010 at 9:49 pm
What part of the country are you in?
V said,
February 11, 2010 at 11:43 am
I live in western Massachusetts. I moved here a few months ago and although there are many local farms, they all seem to be for vegetables and the occasional heritage goat or chicken.
Ed Schenk said,
February 10, 2010 at 11:32 pm
Thanks for this! Not enough people understand how delicious rabbit is. Great Photos.
Ren said,
February 11, 2010 at 6:43 am
Thanks! I don’t think most Americans have access to properly-raised rabbits, unfortunately.
Cage Free Family said,
February 10, 2010 at 11:35 pm
Beautiful!
Sustainable Eats said,
February 11, 2010 at 1:49 am
Oh man you’re fueling my desire for backyard rabbits. Dh said no so I’m biding my time until I can swing his vote. This recipe would be good fodder, eh? Brilliant, as usual.
Ren said,
February 11, 2010 at 6:39 am
I hope it works out for you :-)
Thanks very much!
Dink said,
February 11, 2010 at 5:39 am
Oh, where were you when I lived in Canada? We ate rabbit at least 2-3 times a month. Wild of course…
Millie@Real Food for Less Money said,
February 11, 2010 at 10:54 am
YUM!
Like Sustainable Eat, I’ve tried to convince hubby we should raise rabbits. But then he reminds me that we have dozens of wild rabbits running around. Next year when rabbit season is here we will have met our state residency requirement and the rabbit tag will be a reasonable price. Thanks so much Ren for always showing such great recipes.
lynn byrd said,
February 11, 2010 at 8:50 pm
Dang Ren, them’s some fine eats. Had grass-raised and finished calves liver and onions tonight. My brain feels tanked up!
Everytime I see a rabbit recipe, it puts me in mind of the movie Roger and Me…remember that scene with the scruffy-looking woman standing by the “rabbits for sale – for pets or for meat” sign? she was onto something. ;-)
Ren said,
February 13, 2010 at 1:16 am
I always get that state of alertness/heightened awareness immediately after eating beef liver. The effect lasts for hours!
Armil@Cajun food said,
November 17, 2010 at 12:09 pm
That’s pretty yummy dish! It’s just to find rabbit now.
I think it’s tastier if it is wild. If it’s your pet then have pity on them. They are your buddies.