Ranch Rabbit and Country Ham Dip - The Local Palate

Ingredients

• 8 Rabbit legs
• 1 cup butter, melted
• Salt to taste
• Pepper to taste
• 1 cup carrots, diced
• 1 cup celery, diced
• 2 cup leeks, white part only, cut in half moons, washed
• 1 cup olive oil
• 1 quart white white
• 2 pounds Benton’s Country Ham, ground or finely minced
• 1 quart duck fat
• 8 sprigs thyme
• 1½ cup flour
• 2 quarts milk
• 1 cup heavy cream
• ½ pound blue cheese, such as Shakerag blue
• 3 heads garlic, sliced
• 1 cup currants
• Hot sauce, for serving
• Worcestershire sauce, for serving
• Saltines, for serving
• Chow chow, for serving