Rabbit Braised with Apples and Mint

This recipe is inspired by the book “The Sioux Chef’s Indigenous Kitchen” by Sean Sherman. We have made adjustments using our favorite SweetGrass Trading Co. products.

This simple skillet meal is delicious over wild rice, corn cakes or hominy. If rabbit is not available, substitute turkey or chicken thighs. Serves 4 to 6.

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 1 large rabbit, about 3 pounds, cut into pieces
 Sakari Botanicals salt of your choosing to taste
 2 tbsp Seka Hills Extra Virgin Olive Oil
 2 wild onions, ramps or large shallots
 3 sage leaves, chopped
 4 mint leaves, chopped
 ½ cup cider
 ½ cup corn or rabbit stock
 2 tbsp Wozupi or Passamaquoddy Maple maple syrup
 1 tbsp maple vinegar
 1 large apple, cored and sliced
1

Season the rabbit with the salt. Heat the oil in a large skillet over medium heat. Cook the rabbit until browned on all sides, about 6 minutes per side. Transfer to a plate. Add the onions, sage and mint and cook until tender, about 3-5 minutes. Add the cider and stock and scape up any dark bites sticking to the bottom of the pan.

Return the rabbit to the pan, then add the maple syrup and vinegar. Cover the pan and braise until tender, about 45 minutes to 1 hour, turning pieces occasionally. Uncover, add the apples and continue cooking, basting the rabbit until the sauce is thickened.

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Ingredients

 1 large rabbit, about 3 pounds, cut into pieces
 Sakari Botanicals salt of your choosing to taste
 2 tbsp Seka Hills Extra Virgin Olive Oil
 2 wild onions, ramps or large shallots
 3 sage leaves, chopped
 4 mint leaves, chopped
 ½ cup cider
 ½ cup corn or rabbit stock
 2 tbsp Wozupi or Passamaquoddy Maple maple syrup
 1 tbsp maple vinegar
 1 large apple, cored and sliced

Directions

1

Season the rabbit with the salt. Heat the oil in a large skillet over medium heat. Cook the rabbit until browned on all sides, about 6 minutes per side. Transfer to a plate. Add the onions, sage and mint and cook until tender, about 3-5 minutes. Add the cider and stock and scape up any dark bites sticking to the bottom of the pan.

Return the rabbit to the pan, then add the maple syrup and vinegar. Cover the pan and braise until tender, about 45 minutes to 1 hour, turning pieces occasionally. Uncover, add the apples and continue cooking, basting the rabbit until the sauce is thickened.

Rabbit Braised with Apples and Mint
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