Roasted Rabbit and Sour Cream Potatoes

Roasted Rabbit and Sour Cream Potatoes

1 rabbit

1 carrot (peeled and cut into large piece)

1 red onion (quartered)

4 tablespoons unsalted butter

3 tablespoons olive oil

1 teaspoon salt

1 teaspoon black pepper

5 cloves of garlic (peeled and crushed)

1/2 tablespoon powered rosemary

1/2 tablespoon powered thyme

1/2 cup white vinegar

1 cup chicken stock

water

3 potatoes (peeled)

4 tablespoons unsalted butter

1 cup sour cream

1/2 teaspoon salt

milk

1.  In a crock pot make a layer or carrot and onion. 

2.  Place rabbit on top of veggies.

3.  Add in all the other ingredients (minus the water.)

4.  Cook on medium for six hours.  As it cooks if it starts to look dry add water 1/4 of a cup at a time.

5.  Cut potatoes into large chunks and boil for 20 minutes (or until fork tender).

6.  Drain and mash with a fork.  

7.  Mix in butter, sour cream, and salt.  

8.  Slowly add milk until you reach the creaminess you like (for me, that's between 1/3 and 1/2 cup).

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Rabbit is a popular dish here, with it being easily acquired at the larger grocery stores.  Typically it is served in a red pasta sauce with spaghetti.  This time around I was given a wild rabbit that had been treated similar to jerky (left to dry for two days before being frozen).  It had almost black meat, a very strong smell and I was totally at a loss of what to do with it.  I did some research online and found that rabbit does very well with acid (usually paired with red wine).  I'm a big fan of mashed potatoes, so it was an obvious side for the rabbit. Ultimately, I didn't care for how strong the meat was (because of the way it was processed), but I liked everything else about this dish.  I would certainly do this again, but would use a fresh rabbit rather than preserved.

I served the meat and veggies on a plate together and strained the liquid and served it as is, similar to an au jus.  If you'd prefer a thicker gravy you can mix about 1/4 of a cup of the hot liquid with 1 tablespoon of corn starch.  Once the corn starch is thoroughly mixed in add it to the rest of the liquid, over medium heat.  Boil until the sauce thickens to your liking.