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.
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.
Ingredients
Directions
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.