Mustard Braised Rabbit
Imagine the comfort of a warm hearty meal on a biting cold day. Gathered around the table while the wind howls, knowing your family is happily noshing on nourishing food is the ultimate satisfaction.
Even better than just having a hot meal on the table, this mustard braised rabbit recipe is made with local and seasonal ingredients and is 100% real food.
- 1 rabbit
- 4 Tablespoons duck fat [sub: butter, lard, bacon grease, expeller-pressed coconut oil]
- 2 medium onions, thinly sliced
- 2 garlic cloves, minced [sub: roasted garlic cloves]
- 1/4 cup (kombucha brown mustard ) [sub: cracked brown mustard seeds with 2 Tablespoons kombucha OR apple cider vinegar]
- 1/2 c water
- 1/2 cup chicken or turkey broth, preferably homemade
- 1 teaspoon fresh rosemary [sub: thyme, marjoram, or sage]
- unrefined salt to taste
- Melt duck fat over medium heat in heavy bottom pan or Dutch oven.
- Pat rabbit pieces dry then add to pan to brown both sides.
- Remove rabbit when brown and lightly caramelize onions in the pan.
- Add garlic once onions are caramelized to avoid scorching.
- Add mustard, rosemary, broth, and water and turn on high heat until boiling. Add salt to taste.
- Return rabbit to pan, cover, and cook on a low simmer for 45 minutes to an hour. It will be done when meat is tender and almost falling off the bone.
- Remove rabbit and heat sauce on high until reduced by half. Return rabbit to the pan and serve immediately.
This post is part of Make Your Own! Monday, Gluten-Free Monday, Slightly Indulgent Tuesday, Grateful GAPS Holiday Foods, Waste Not Want Not Wednesdays, Allergy Free Wednesday, Wheat-Free Wednesday, Homemaking Link-Up, Tasty Traditions, Keep It Real Thursdays, Pennywise Platter Thursday
Jennifer Nervo is a Nutritional Therapy Practitioner, Reiki Master Practitioner & teacher, and Aromatherapist. Her focus is on digestive, nervous, and immune system dysfunction and the fields of functional nutrition & psychoneuroimmunology. She works with all conditions and diseases including environmental and food allergies, autoimmune diseases, multiple chemical sensitivity, diabetes, eczema, anxiety, weight loss as a symptom of dis-ease, and gut-brain disorders like autism.
When she’s not herding her small troupe of monkeys or seeing clients, her free time is packed with researching and perfecting new wellness techniques (her not-so-secret passion). Jennifer is currently a group leader for the newest class of Nutritional Therapy Practitioners out of Ann Arbor, MI, studying for the national board exam in holistic nutrition, and running a combined distance and brick and mortar practice in metro Detroit. She’s also a homeschooling suburbanite, foodie, and mama to two littles and a schnoodle.