The Best Way to Cook Rabbit - Rabbit Dutch Oven Recipe

rabbit

🥗Healthier: chicken

💰Cheaper: pork

Chicken is more widely available, and pork can be less expensive.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice offers a non-alcoholic option while white wine can be less costly.

bay leaves

💰Cheaper: dried basil

Dried basil can provide a similar aromatic flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Prepare the rabbit by skinning and cutting it into pieces, removing the ribs and neck, and separating the front shoulders.

Drizzle olive oil over the rabbit pieces and season with Seminole swamp seasoning.

Heat a 12-inch Dutch oven with charcoal briquettes until hot.

Add 2 tablespoons of olive oil to the Dutch oven.

Add the potatoes to the Dutch oven first, as they take the longest to cook, and brown them slightly.

Add the carrots, parsnips, turnip, and onion to the Dutch oven, tossing them in olive oil.

Add garlic and mushrooms after the other vegetables have started to brown.

Transfer the browned vegetables to a 10-inch Dutch oven to make space for the rabbit.

Place the rabbit pieces into the hot Dutch oven, browning them on all sides.

Once browned, add 1/4 cup of Marsala wine to deglaze the pan, scraping up any bits stuck to the bottom.

Add 1/3 cup of water to the Dutch oven, ensuring the rabbit is evenly spread out in the liquid.

Cover the Dutch oven with a lid and place two coals on top to maintain heat while cooking.

Cooking Techniques

Equipment Needed

Spice Level: