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!

Mayan Banana Bread

(you might also like this recipe for Maya Nut Cake)

With sprouted spelt flour, roasted Maya nut, mashed bananas, fresh milk, pastured butter and eggs, this moist, delicious bread looks, smells and tastes like chocolate and coffee although it contains neither.

Extremely high in Fiber, Calcium, Potassium, Folate, Iron, Zinc, Protein and Vitamins A, E, C and B, it is also high-fiber, low-gluten and easy to digest.

Try it with a little sweet, cultured butter, raw honey or Crème fraîche..

Mayan Banana Bread

Mayan Banana Bread

For one loaf

6 oz. (by weight) sprouted spelt flour
2 oz. (by weight) organic, roasted Maya nut powder
1 teaspoon sea salt
3 oz. rapadura or other non-refined sweetener
1/2 teaspoon cinnamon
2 teaspoons baking powder
6 oz. fresh whole milk
2 medium bananas, mashed
2 large pastured eggs
4 oz. pastured butter, melted

Combine the wet ingredients (whisked) and the dry ingredients separately, then fold the two together until just combined.

Pour batter into a buttered loaf pan, sprinkle with crushed Maya nuts (raw, soaked and dried) and bake on the middle rack of a 350 degree oven until a thin knife blade inserted in the middle comes out clean, about 40-45 minutes.

Allow to cool on a rack at least 25 minutes before slicing.

Learn more about the benefits of Maya nut



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Arab Orange Blossom and Sumac Pancakes

Sprouted spelt flour, cardamom pods, sumac berries and a light citrus syrup..

Arab Orange Blossom and Sumac Pancakes

Arab Orange Blossom and Sumac Pancakes

(adapted from a recipe by Michal Haines)

For the pancakes

2 1/2 tablespoons organic dry active yeast (about 1 pkg.)
1 1/2 cups warm filtered water
1 teaspoon non-refined sugar
1 1/3 cups sprouted spelt flour, sifted
2 teaspoons ground sumac berries
1/2 teaspoon toasted, ground cardamom seeds

Combine the yeast with 3 oz of the warm water. Stir in the sugar and let stand until frothy, about 5 minutes.

Sprinkle in the flour, then add the remaining water, sumac and cardamom.  Whisk until combined.

Cover the bowl and allow to stand in a warm place for 1 hour.  The batter will be very thick and bubbly.

For the syrup

1/2 cup filtered water
1 tablespoon fresh lemon juice
1 tablespoon orange blossom water or 1/2 tablespoon dried orange peel
just enough honey or so that the syrup tastes neither particularly sweet nor tart

Bring the water to a boil, then add the lemon juice and sweetener and reduce to simmer and cook until thickened, about 20 minutes.  Stir in the orange blossom water and remove from the heat.

To assemble

Heat oil in a heavy skillet over medium heat.  Spoon in about 2 tablespoons of batter for each pancake and cook until golden brown on both sides.  Cook long enough so that the pancakes rise, but take care not to let them burn.

Dip the pancakes in the syrup and serve with strained yoghurt.  Garnish with toasted pistachios.

Hazelnut Fudge Brownies

I debated about whether to call these triple chocolate brownies or chocolate fudge brownies or something else, finally settling on simply Hazelnut Fudge Brownies.

Made with sprouted spelt, raw cacao and pastured butter, these brownies are insanely delicious by any name..

Hazelnut Fudge Brownies

Hazelnut Fudge Brownies

1 cup raw cacao beans
1/4 cup oz raw cacao powder
1/4 cup oz unsweetened chocolate chips
1/2 cup organic, raw hazelnuts
1/4 lb (1 stick) pastured butter, softened
1/2 cup rapadura or other non-refined sweetener
2 large pastured eggs
1 teaspoon real vanilla extract
4 oz sprouted spelt flour
1 teaspoon aluminum-free baking powder
1 3-fingered pinch sea salt

Place the raw cacao and hazelnuts on a baking sheet lined with parchment paper and roast in a 350 degree oven for about 12 minutes.  Do not allow to burn.

When cool enough to handle, place the cacao beans in a clean kitchen towel and bash with a small skillet or meat mallet. Take the towel outside and allow the wind to blow away the papery skins.  You’ve just made your own cacao nibs.

Now do the same thing with the hazelnuts, but don’t worry too much about the skins.

Combine flour, cacao powder, salt and baking powder in a glass bowl.

Cream together the butter and sugar until light and fluffy. Stir in the vanilla, then add the eggs one at a time, stirring vigorously.

Pour the wet mixture into the flour mixture, add the cacao nibs and stir to combine.

Spread the batter (it will be thick and paste-like) into a buttered 9×9 baking dish and sprinkle hazelnuts and chocolate chips over the top.

Bake in a 350 degree oven until a knife blade inserted into the middle comes out almost, but not-quite clean, about 20-25 minutes.  Do not over-bake, or the brownies will be dry.

Cover the pan with a clean towel and allow to cool on a rack for at least 20 minutes.

Serving with a glass of fresh milk if you like.

Did you know that raw cacao has 30 times the anti-oxidant power of green tea?


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