Bacon Braised Hare with Leeks
A simple and delicious one-pot meal that yields a gourmet-quality dinner that is sure to impress.
Ingredients
- 1 Whole Rabbit - Farm Raised
- 1/2 lb. bacon - Cut into 1 inch strips
- 2 leeks - Cut into 1/2 inch moons, rinsed
- 2 shallots - Sliced thinly
- 1/2 Cup white wine
- 1 Qt. chicken stock
- 2 Tbsp parsley - Minced
- 2 Tbsp unsalted butter
- All Purposed Flour - For dusting
- kosher salt & fresh cracked black pepper - For seasoning
Instructions
- Render the bacon in a heavy bottom pot in the wood fired oven. Remove some for garnish once fully cooked.
- Season the rabbit with salt and pepper, dust the rabbit with flour, removing any excess.
- Sear the rabbit on all sides in the bacon fat.
- Remove the rabbit once seared. Melt the butter and add the leeks and shallots for a quick sauté.
- Deglaze the pan with white wine. Add the chicken stock and the seared rabbit.
- Cover and place in the wood fired oven for 45 minutes (600°F) – 60 minutes (500°F,) depending on the temperature.
- Plate, garnish with the reserved bacon pieces and parsley, and serve.
Notes
The USDA recommends cooking rabbit to 160⁰ F. You can test the temperature with a probe thermometer inserted into the thickest part.
*Hares and rabbits are actually different species of animal within the same family Leporidae.) Either can be used for this recipe, though it is much easier (and common) to source farm-raised rabbits than hares. You can also substitute chicken in this recipe if you are less adventurous, as the meat is similar.