Rabbit in Green Peppercorn & Wine Sauce 

Rabbit in Green Peppercorn & Wine Sauce

Prep Time: 45 minutes • Yields: 4 servings

1 pkg. Fossil Farms' Whole Rabbit Fryer
3 tbsp. olive oil
2 cups dry white wine
1 tbsp. green peppercorns
½ cup cream or half-and-half
Salt and pepper
2 cups chicken stock

Dutch oven or large pot
Large bowls
Measuring spoons & cups
Wooden spoon
Heated platter or baking sheet pan

1. Heat a Dutch oven over medium high heat and add the oil. Saute the Rabbit in the oil until golden brown on all sides (about 4 minutes).

2. Add the wine and chicken stock, cover, reduce heat, and allow to simmer for 45 minutes.

3. Remove the Rabbit from the pot and place on a heated platter or baking sheet pan.

4. Simmer the braising liquid until reduced by half.

5. Smash the peppercorns with a wooden spoon and add to the pot. Add the cream, and bring to a heavy simmer.

6. Cook for 3 minutes and add salt and pepper to taste.

7. Once the Rabbit is cool enough to handle, shred the meat from the bones, if desired. Can be left on the bone, but use caution when eating the finished product as Rabbits have more small bones than chicken.

8. Pour the sauce over the rabbit, serve, and enjoy!


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