Jack Rabbit Bourguignon
Try this Jack Rabbit Bourguignon recipe, or contribute your own.
Try this Jack Rabbit Bourguignon recipe, or contribute your own.
- 2 bay leaves
- 4 cloves of garlic minced
- 1 large leek sliced
- 2 - 3 jacks (i used just the saddle but you could use th cut into large serving pieces and salted up to 24 hours before cooking
- 3 carrots, roughly chopped
- 2 celery ribs roughly chopped
- 1 onion, roughly chopped
- 2 t. tomato paste
- 3 t. flour
- 2 1/2 c. of full bodied red wine (such as burgundy)
- 2 1/2 c. of beef stock
- handful of fresh thyme
- oil for cooking - i used 1 t. of duck fat but traditionally you would render fat from bacon.
- 8 oz. of mushrooms
- 2 c. pearl onions - fresh or frozen see notes below*
- splash sherry vinegar (substitute with red wine vi
- more thyme for serving
- additional roasted carrots potatoes or bread for serving
- Carbohydrate 17.46034 g
- Cholesterol 0 mg
- Fat 0.42732 g
- Fiber 2.16959993696213 g
- Protein 2.18952 g
- Saturated Fat 0.07364 g
- Serving Size 1 1 recipe (102g)
- Sodium 20.116 mg
- Sugar 15.2907400630379 g
- Trans Fat 0.12402 g
- Calories 76 calories
Step-by-step
- Add a Tablespoon of duck fat to a large dutch oven or pot over medium high heat.
- Once hot, add the rabbit and brown it on both sides.
- Remove the rabbit and set it aside.
- Add the onions to the pot and brown for a few minutes, or until it begins to caramalize, then add the leeks, carrots, celery.
- Cook for an additional few minutes, then add the garlic.
- Cook another minute or until fragrant.
- Add tomato paste and flour, stirring to combine.
- Return the rabbit to the pot and add the liquids, bay leaves and thyme.
- Bring to a boil, reduce the heat to low and simmer for about 3 hours or until the meat becomes very tender.
- If the liquids run low add a little more stock to the pot.
- Preheat Oven to 350.
- Use tongs to remove the rabbit from the stock pot and reserve.
- Strain all of the solids from the liquids and pour the broth back into the stock pot.
- Return the meat and keep on low heat, allowing it to simmer gently and continue to cook down for another 30 minutes while the mushrooms and pearl onions are roasting.
- The broth should be very rich and the meat should be falling apart.
- Meanwhile, season the mushrooms and pearl onions with salt, pepper, a splash of sherry vinegar and coat with olive oil.
- Spread across a large sheet pan and roast for 20 - 30 minutes until browned.
- Serve the rabbit with the roasted mushrooms, pearl onions and extra thyme.
- You can also roast extra carrots or fingerling potatoes at this time to serve.
A Hunter's Delight: My Jack Rabbit Bourguignon Adventure
For years, I’ve been captivated by the rustic charm and rich flavors of classic French cuisine. The idea of slow-cooked meats, hearty vegetables, and robust wines simmering together always felt incredibly romantic, a culinary hug on a cold winter’s evening. But classic recipes, to me, always seemed just out of reach, too complex, too time-consuming. This perception changed entirely when I discovered the humble jack rabbit bourguignon. Now, I want to share my story and my simple yet elegant take on this dish, perfect for any home cook.
My journey with jack rabbit bourguignon began not in a fancy Parisian bistro, but in the heart of the American countryside. I’d always been intrigued by foraging, by the thrill of finding wild ingredients and crafting a meal from nature’s bounty. The idea of utilizing ethically sourced meat resonated with my values of sustainability and responsible eating. A friend, an experienced forager, introduced me to the practice of sustainably hunting jackrabbits, emphasizing the importance of proper techniques and respect for the animal. This newfound knowledge sparked a culinary adventure, and I was ready to take on the challenge of preparing jack rabbit bourguignon.
The beauty of this dish lies in its simplicity, a deceptive quality for a dish that produces such intense flavor. There’s a certain magic in watching the tough jack rabbit meat slowly break down, surrendering its fibers to the rich, slow-cooked broth. The red wine, a full-bodied Burgundy in my case, lends a depth of flavor that complements the gamey taste of the rabbit perfectly. The process itself is meditative, a chance to slow down, to savor the process of cooking, and to appreciate the flavors unfolding as the hours pass. It isn’t just about the finished product; it’s about the journey.
But let’s talk about the ingredients. The foundation of any good bourguignon lies in the quality of its ingredients. I find that using fresh, seasonal vegetables makes all the difference. The carrots, celery, and onions, along with the leeks and garlic, create a harmonious blend of sweet and savory notes. The addition of herbs like thyme adds a touch of rustic charm. And of course, the rabbit itself; well-prepared and seasoned jackrabbit creates a satisfying meal. I personally prefer using only the saddle of the rabbit, finding it easier to handle. But you could adapt the recipe to use the whole rabbit. If you’re using the whole jackrabbit, it’s important to salt the meat for at least 24 hours prior to cooking to help tenderize it.
The slow cooking process is key to this recipe's success. The long simmering time allows the flavors to meld beautifully, creating a rich and complex broth that coats the tender rabbit meat. This isn’t a dish that rushes; it’s a dish that whispers stories of patience and careful attention. As the rabbit simmers away, you can feel the aroma infusing the kitchen, filling the air with the promise of a delicious meal. The aroma alone is worth the wait.
And the results? Oh, the results! The Jack Rabbit Bourguignon I created was nothing short of divine. The meat, incredibly tender and falling-off-the-bone, is complimented by the earthy mushrooms and sweet pearl onions that had been roasted until golden brown. The rich, intensely flavorful broth, infused with the essence of red wine, thyme, and bay leaf, is a symphony of tastes. It’s a dish that warms you from the inside out, a testament to the artistry of slow cooking and the simple beauty of good food.
More than a recipe, this Jack Rabbit Bourguignon represents a journey of discovery, a testament to the power of connection with nature, and a celebration of mindful cooking. It’s a dish that embodies the spirit of adventure, the pleasure of creating something delicious from humble ingredients, and the simple satisfaction of sharing a meal with loved ones. It is truly something special.
If you’re looking for a culinary adventure that goes beyond the ordinary, I urge you to try this Jack Rabbit Bourguignon. It’s a dish that will challenge your assumptions about wild game, reward your patience, and leave you with a deep appreciation for the simple elegance of rustic French cuisine. This recipe is a testament to the fact that exceptional flavors can emerge from unexpected sources.
So, gather your ingredients, set aside a few hours, and embark on this culinary journey with me. Trust me; the rewards are well worth the effort. The Jack Rabbit Bourguignon awaits, ready to tell its story, one delicious bite at a time.
