Ingredients
- 1 large rabbit cut into 5 pieces - hind legs (2), fore legs (2) and loin (1)
- 2 tsp olive oil
- 1/2 sweet onion, diced
- 3 cloves garlic, minced
- 1/2 bunch green onion, chopped
- 2 bay leaves
- 1 lemon juice
- House Seasoning, recipe follows
- 1/2 cup chopped bacon
- 1 jalapeno, seeded and small diced
- 1 tablespoon fresh parsley, finely chopped or 1 tsp dried
- 2 bay leaves
- 8 oz. White Oak Pastures pastured poultry bone broth
- 1/2 cup White Wine
House Seasoning
- 1 cup salt
- 1/4 garlic powder
- 1/4 cup black pepper
- 1 tbsp white pepper
Instructions
Preheat oven to 300 to 350 degrees F. Sprinkle the rabbit pieces liberally with House Seasoning on both sides. Coat the bottom of a heavy oven-proof Dutch oven with the olive oil. Once heated, add the rabbit and sear on both sides until golden brown. Remove rabbit and set aside. Scrape up the brown bits from the bottom of the pan. Add the bacon and cook until browned. Saute jalapenos and onions in bacon grease until onions are translucent. Stir in garlic until fragrant. Deglaze pan with lemon juice and white wine, reduce by half then add bone broth along with fresh herbs and green onions. Check for seasoning and add house seasoning to taste. Return the rabbit portions to the pan, cover and bake in the oven at 325F for approximately 1 hour or until tender. If you desire a thicker sauce to serve with your rabbit, once it is finished, remove the sauce from the pan and thicken with a roux (equal parts of butter and flour lightly cooked in a saute pan). Or you can use a slurry (cornstarch and water).
