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Braised rabbit – paleo recipe
Stav Kogan

Braised rabbit

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • ¼ cup (60 mL) coconut oil
  • 1 2- to 3-pound (1¼ kg) rabbit, quartered
  • 2 cups (200 g) onions, thinly sliced
  • 4 cloves garlic, minced
  • ¼ tsp black pepper
  • 2 cups (500 mL) chicken stock
  • 2 tsp thyme, chopped
  • 1 bay leaf
  • 1 tbsp coconut flour
  • 1 tbsp lemon juice
  • ¼ cup (60 mL) cold water

Method
 

  1. Heat oil in large skillet.
  2. Place rabbit in skillet and brown on all sides.
  3. Remove rabbit and set aside on plate.
  4. Sauté onion and add in garlic until tender.
  5. Add pepper, stock, thyme, and bay leaf.
  6. Place rabbit back in pan and bring liquid to boil.
  7. Reduce heat and simmer covered for 35–45 minutes.
  8. Remove rabbit, onions, and garlic to serving platter.
  9. Mix coconut flour, lemon juice, and cold water until smooth.
  10. Stir in to pan sauce.
  11. Bring to boil.
  12. Simmer for 3–5 minutes stirring frequently.
  13. Once thickened, pour over rabbit and serve.

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