Recipe: Braised Wild Rabbit with Glazed Apples, Bacon and Shallots
This Braised Wild Rabbit recipe combines the tenderness of slow-cooked rabbit with the rich flavours of smoky bacon and caramelised apples. It's a sustainable and delicious choice for a hearty Paleo dinner.
Servings: 4
Calories: 450kcal
Cost: $20
Equipment
- Casserole dish
- Frying pan
Ingredients
- 1 large rabbit jointed and chopped into 5cm dice
- 1 tbsp coconut oil
- 200 ml apple juice
- 250 ml home made chicken stock
- Few sprigs fresh thyme
- Few sprigs fresh rosemary
- 2 bay leaves
- 200 g smoky bacon
- 4 medium shallots chopped
- 2 large apples chopped into wedges
- Pinch cinnamon
Instructions
- Brown the Rabbit: First, heat the coconut oil in a casserole dish. Add the rabbit and cook for 5 minutes or so until browned.
- Add Liquids and Herbs: Pour in the apple juice and chicken stock, then add the thyme, rosemary, and bay leaves. Bring to the boil, cover, and simmer for an hour.
- Prepare Bacon and Shallots: Meanwhile, 15 minutes before serving, heat a little extra coconut oil in a frying pan. Add the bacon and cook for a couple of minutes until it starts to release its fat.
- Caramelise the Apples: Add the shallots and apples, and sauté for a further 7 or 8 minutes until sticky and caramelised. Finish with a good pinch of cinnamon.
- Serve: Finally, serve the caramelised apples, bacon, and shallots alongside the tender braised rabbit.