Jackrabbit Bourguignon | MeatEater Cook

Name: Jackrabbit Bourguignon | MeatEater Cook
Ingredients: 2 jackrabbits, silver-skin removed, broken down into 5 pieces (front and hind quarters, plus saddle); 3 carrots, roughly chopped; 2 celery ribs, roughly chopped; 1 onion, roughly chopped; 1 large leek, sliced; 4 cloves of garlic, minced; 2 tbsp. tomato paste; 3 tbsp. flour; 2½ cups of full bodied red wine; 2½ cups of venison or beef stock; 2 bay leaves; A handful of fresh thyme; 1 tbsp. duck fat/oil for cooking; 8 oz. of mushrooms, chopped in half or quarters if large; 2 cups pearl onions, fresh or frozen; Salt and pepper; Splash of sherry vinegar (substitute with red wine vinegar); Bread for serving

www.themeateater.com

I don’t know how many times I’ve been ridiculed for eating jackrabbit. Most people are very hesitant to cook them because they’ve been told their whole lives that these huge bunnies will give...

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Ingredients

2 jackrabbits, silver-skin removed, broken down into 5 pieces (front and hind quarters, plus saddle)
3 carrots, roughly chopped
2 celery ribs, roughly chopped
1 onion, roughly chopped
1 large leek, sliced
4 cloves of garlic, minced
2 tbsp. tomato paste
3 tbsp. flour
2½ cups of full bodied red wine
2½ cups of venison or beef stock
2 bay leaves
A handful of fresh thyme
1 tbsp. duck fat/oil for cooking
8 oz. of mushrooms, chopped in half or quarters if large
2 cups pearl onions, fresh or frozen
Salt and pepper
Splash of sherry vinegar (substitute with red wine vinegar)
Bread for serving