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To butcher the rabbit: Remove the forelegs, hind legs, bellies and two loins. Debone the fore and hind legs, set aside.


2 pounds rabbit meat from the legs and bellies
5 1/3 ounces solid pork fat
3/4 ounce salt
1 tablespoon mustard seed
1 tablespoon picked thyme
1/2 tablespoon chile flake
1/2 tablespoon ground black pepper
4 shallots, minced
3 cloves garlic, minced
2 cups pale ale
1/2 cup ice water
3 feet hog casing

2 rabbit loins
2-3 pieces smoked bacon, thin sliced
1 tablespoon picked thyme
Salt & pepper, to taste

The remaining rabbit bones, roasted until brown
2 pig trotters, roasted until brown
1 onion, large dice
3 carrots, large dice
3 ribs celery, large dice
4 cloves garlic
5 sprigs thyme
1 tablespoon black peppercorns
4 bay leaves
3 cups red wine
3 tablespoons tomato paste
Cold water to cover

Farro salad
1 cup dry farro, cooked in salted water until tender and chilled
3-4 baby carrots, shaved
3-4 radishes, shaved
1 tablespoon tarragon, minced
1 tablespoon Italian parsley, minced
1 tablespoon chive, minced
1/4 cup golden raisins, plumped in a wine of your choice and chilled
Lemon juice, as needed
Olive oil, as needed
Salt & pepper, to taste


For the sausage:

  1. Grind the rabbit and pork through the largest die of a grinder, then the medium die, chill.
  2. Sweat the shallot and garlic in olive oil until soft, add the spices and the beer, reduce until almost dry, chill.
  3. Combine the ground meat, spice mixture and salt in a mixer.
  4. Paddle on medium speed until the mixture becomes sticky and starts pulling away from the sides of the bowl, continue mixing and drizzle in the ice water.
  5. Remove from the bowl and case into the hog casings. Pinch into 4-inch links and rest in the fridge, uncovered for a few hours.
  6. Poach the sausage in water until firm to the touch, shock in ice water.
  7. You may pan roast or grill the sausage when ready to serve.

For the loins:

  1. Season the loins with salt, pepper and thyme.
  2. Lay the bacon slices out side by side.
  3. Roll the loins in the bacon making sure there is complete coverage, rest in the fridge.
  4. Pan roast the wrapped rabbit loins over medium-high heat until the bacon is crisp and the loins are cooked through, slice into medallions when ready to serve.

For the sauce:

  1. Caramelize the onion, carrot, celery and garlic in a large pot on medium-high heat.
  2. Add the aromatics and tomato paste, stir well and caramelize the paste 2-3 shades darker.
  3. Add the wine and reduce almost dry.
  4. Add the bones and water.
  5. Bring to a boil and reduce to a simmer, 5-6 hours.
  6. Strain the stock and discard the solids.
  7. Place the stock back on the heat and simmer until a nice sauce consistency, season with salt and pepper.

For the farro salad:

  1. Combine the farro, vegetables, herbs and raisins.
  2. Season to taste with the lemon, olive oil, salt & pepper and chill.

For serving:

  1. Place the salad on the plate and arrange the slices of loin and sausages on top.
  2. Sauce with the rabbit reduction.

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