Learn how to cook rabbit for Saint Patrick's Day food with this corned rabbit recipe that will have your dinner guests eating rabbit this year!
When it comes to Saint Patrick’s Day, most people think of corned beef and cabbage. But this year, why not celebrate with a unique and flavorful wild game twist? Rabbit, with its tender and mild taste, is the perfect centerpiece for a meal that’s as festive as it is unforgettable.
In this rabbit recipe, we’ll show you how to cook rabbit for Saint Patrick’s Day, pairing it with vibrant purple cabbage, buttery Yukon Gold potatoes, and sweet baby carrots. It’s a delicious way to honor the holiday while trying something new.
Why Cook Rabbit For Saint Patrick's Day Food
Rabbit is a lean and nutritious meat that pairs beautifully with traditional Irish flavors. This makes it a great choice for those seeking a delicious meal for Saint Patrick's Day. Furthermore, it offers a sustainable and healthier alternative to heavier proteins like beef or pork, appealing to health-conscious cooks. In addition, this rabbit recipe serves as an excellent way to introduce your family and friends to eating game meat, ensuring they enjoy a flavorful and memorable meal.
Are you an avid rabbit hunter, or did you just trap one in your backyard garden, and found this food blog while searching for "how to cook rabbit"? Either way, this rabbit recipe is a fun one to try when you're yearning for St Patricks Day food.
Ingredients
- 2 cottontail rabbits
- 6 cups water
- ⅓ cup Morton’s Tender Quick
- 3 tablespoons brown sugar
- 4 tablespoons pickling spice (divided in half)
- 1 tablespoon minced garlic
- 2 pounds purple cabbage, cut into 8 wedges
- 1 pound Yukon Gold potatoes, quartered
- 2 cups baby carrots
- Freshly ground black pepper
- Whole-grain mustard
How to Cook Rabbit
1. Prepare the Rabbit: Start by cutting the rabbits into nine pieces each. Use game shears to divide the saddle (center portion) into three pieces. Then cut the front legs in half through the backbone and chop each hind leg into two pieces.
2. Make the Brine: In a small pot, combine the water, Morton’s Tender Quick, brown sugar, 2 tablespoons of pickling spice, and minced garlic. Bring the mixture to a boil, stirring until the sugar and salt dissolve. Remove the brine from heat and let it cool completely in the fridge.
3. Brine the Rabbit: Once the brine has cooled, place the rabbit pieces in a 1-gallon Ziploc bag. Pour the brine over the meat, seal the bag, and lay it flat inside a 9x13 casserole dish. Refrigerate for four days, checking daily to ensure the rabbit is fully submerged. Stir the brine as needed.
4. Cook the Rabbit: After four days, remove the rabbit pieces from the brine and rinse them thoroughly under cool water. Transfer the rabbit to a 6-quart pot and add just enough fresh water to cover the meat. Add the remaining 2 tablespoons of pickling spice. Bring the pot to a boil, then reduce the heat to low. Cover and simmer gently for about two hours, or until the meat is falling off the bone.
5. Shred the Meat: Remove the cooked rabbit from the pot and let it cool slightly on a cutting board. Use two forks to shred the meat, taking care to remove all small bones. Set the shredded meat aside.
6. Strain the Cooking Liquid: Carefully pour the cooking liquid through a fine mesh strainer into another pot. This step ensures that any remaining bones are removed. Return the strained liquid to the stovetop.
7. Cook the Vegetables: Add the cabbage wedges, quartered potatoes, and baby carrots to the pot with the cooking liquid. Bring to a boil, then reduce the heat and simmer until the vegetables are tender, about 20 minutes.
8. Assemble the Dish: In order to arrange the dish, start by adding the shredded rabbit in the center of a large serving platter for a visually appealing presentation. Next, use a slotted spoon to carefully transfer the cooked vegetables around the rabbit, creating a colorful and balanced display. After that, ladle some hot cooking liquid over the rabbit to ensure it stays moist and flavorful. Finally, season the dish with freshly ground black pepper to enhance its taste and aroma
9. Serve: Serve the dish immediately with a side of whole-grain mustard to complete the meal. Then, encourage your guests to drizzle the mustard over the rabbit and vegetables, as this adds an extra burst of flavor and enhances the overall taste experience.
Tips For Success
- Plan Ahead: Brining the rabbit takes four days, so start preparing early to ensure everything is ready for your Saint Patrick’s Day celebration.
- Remove Bones Carefully: Rabbit meat can have small bones, so take your time when shredding to ensure none are left behind. But don't be discouraged if you miss a little bone or two. I've been doing this a long time, and inevitably my wife ALWAYS finds at least one.
- Choose Fresh Vegetables: Using fresh produce helps the overall flavor of the dish.
Need Another Rabbit Recipe?
If you need another rabbit recipe, be sure and check out these other family favorites:
- Rabbit Reuben Sandwich
- Braised Rabbit with Polenta and Mushrooms
- Rabbit Tortilla Soup
- Crock Pot Rabbit Korma
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How to Cook Rabbit for Saint Patrick's Day Food
Ingredients
- 2 cottontail rabbits
- 6 cups water
- ⅓ cup Morton's Tender Quick
- 3 Tablespoons brown sugar
- 4 Tablespoons pickling spice (divided in half)
- 1 Tablespoon minced garlic
- 2 pounds purple cabbage, cut into 8 wedges
- 1 pound Yukon Gold potatoes, quartered
- 2 cups baby carrots
- Freshly ground black pepper
- Whole-grain mustard
Instructions
- On a cutting board, cut the rabbit into 9 pieces with game shears. Cut the saddle (center portion) into 3 pieces. Cut the front portion (front legs) in half through the backbone. Chop each hind leg into 2 pieces.
- In my favorite small pot, add Tender Quick, brown sugar, 2 Tablespoons of the pickling spice, and garlic to the and boil for a few minutes until sugar and salt are dissolved.
- Remove from heat and let cool completely in the fridge. Once it has cooled, place the rabbit pieces in a 1-gallon Ziploc bag and add the brine. Seal and lay flat inside a 9 x 13 casserole dish and place in the refrigerator for 4 days. Check daily to make sure the rabbit pieces are completely submerged and stir the brine.
- After 4 days, remove the rabbit pieces from the brine and rinse well under cool water.
- Transfer rabbit pieces to a 6-quart pot and add just enough fresh water to cover the meat. Add the other 2 Tablespoons of pickling spice and bring to a boil. Then reduce the heat to low, cover, and gently simmer for about 2 hours until the meat is falling off the bone.
- When the rabbit is done, remove it from the cooking liquid and transfer it to a cutting board to let cool. Shred the meat using 2 forks. Be careful to remove all small bones.
- Carefully pour the cooking liquid through a fine mesh strainer into another pot. This is to ensure you remove any remaining bones still in the liquid. Transfer the cooking liquid back to the pot and return to the stovetop.
- Add the cabbage, potatoes, and carrots to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.
- Place the shredded rabbit in the middle of a large serving platter. Use a large slotted spoon to transfer the vegetables to the serving platter. Ladle some of the hot cooking liquid over the rabbit meat and season with some black pepper.
- Serve immediately with a side of your favorite mustard.
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