Easter bowl

Celebrate the harvest with a lean, but heart bowl from mother nature’s best

Tips

Where to get rabbit?

Rabbit is a seasonal meat, around easter check your local butcher, or farmer’s markets. You’d be surprised! If going to local butcher, ask them to joint it for you.

If you’re still struggling to find rabbit, try online butchers like wildfork.

How do you cook rabbit?

Rabbit is like a less fatty chicken, I know everyone says ‘ its just like chicken’ but like for real, its just like chicken. It takes aromatics very well, and has a beautiful taste that isn’t gamey. Due to the lack of fat, rabbit is cooked at a lower temperature, 325 F.

How to complete the bowl

In the recipe below, I made the rabbit in one bowl with the mushroom and chard. However, I like filling out my bowl with a fried or poached egg, and roasted potatoes. Fill out this bowl with a startch, like rice, sweet potatoes, mashed potatoes or even creamy polenta .

Easter harvest bowl

Preparation Time: 10 minutes | Cook Time: 40 minutes | Serving size: 3 people

Gather

• 1 whole rabbit, cleaned (ask your butcher to joint the pieces)
• Sunflower or olive oil (not extra-virgin olive oil)
• Salt and pepper
• 1 cart mushrooms (I used a variety of wild mushrooms; others such as crimini and baby bella also work)
• 2 medium leeks, thinly sliced
• 5 cloves of garlic, minced
• ½ cup dry white wine
• 2 bunches chard, cut into stripes (keeping the ribs is up to you)
• 5 sprigs fresh thyme
• 2 sprigs tarragon
• 3 sprigs rosemary, stems removed

Follow

1. Using a sharp knife, break down your rabbit: 2 legs, 2 wings (front legs) and the bust cut in half. 
2. Preheat the oven to 325 degrees. Heat a large Dutch oven that is stove- and oven-safe with 1 tablespoon of oil on medium heat. (If you do not have a stove- and oven-safe pot, cook ingredients as mentioned in a large skillet and transfer to a casserole dish for the oven.) Rub the rabbit pieces with sunflower oil and season generously with salt and pepper. Sear the rabbit pieces on both sides until golden; work in batches if you have to. 
3. Remove the rabbit. Add the mushrooms, leeks and garlic; saute 8-10 minutes. Deglaze pot with ½ cup of wine; scrape the bottom of the pot to get any brown bits. Turn off heat.
4. Add chard and mix. Season heavily with salt and pepper. (If you are using a casserole dish, pour the chard mixture into the casserole dish.) Arrange the rabbit pieces on top of the chard. Place thyme, tarragon and rosemary on top of the rabbit. Cover with parchment paper. Cook for 20-35 minutes or until the meat’s internal temperature reads 140 degrees. 
5. Serve the rabbit and chard in a bowl. Feel free to add extras, including roasted potatoes or a fried or poached egg. Enjoy!