If Elmer Fudd had a list of favorite rabbit recipes, I can guarantee this Rabbit Meat Reuben Sandwich would be at the top of that list.
Rabbit Reuben Sandwich for Saint Patrick's Day
When Saint Patrick's Day rolls around, corned beef typically steals the show. But why not surprise your family and friends with something truly unique this year? Enter the Rabbit Meat Reuben Sandwich, a wild game twist on the beloved deli classic.
This rabbit recipe blends the familiar tangy and savory flavors of a Reuben with tender, flavorful rabbit meat, creating an amazing rabbit sandwich.
Why Try Rabbit Meat
Rabbit meat is lean, tender, and surprisingly versatile. It’s a healthy alternative to beef or pork, packed with protein and low in fat. For those who enjoy sustainable eating and wild food, rabbit is a great choice. Plus, this cottontail rabbit recipe transforms an often-underutilized meat into a crowd-pleasing sandwich.
One Of Our Favorite Rabbit Recipes
A classic Reuben is a sandwich consisting of corned beef, Swiss cheese, sauerkraut, and Russian dressing between slices of rye bread. Then it's fried up until the bread is crispy and the cheese melts.
My Rabbit Reuben Sandwich uses corned rabbit meat, Swiss cheese, sauerkraut, and Thousand Island Dressing between slices of rye bread. The flavors are so similar that if you love a Reuben as much as I do, you should definitely add this to your list of rabbit recipes to try.
How to Make A Rabbit Meat Reuben Sandwich
1. Go Rabbit Hunting and get two cottontail rabbits. Then skin the rabbits.
2. 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.
3. In a 2-quart pot or larger, add Tender Quick, brown sugar, 2 tablespoons of the pickling spice, and garlic to the and boil for a few minutes until tender quick and brown sugar are dissolved.
4. 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.
5. After 4 days, remove the rabbit pieces from the brine and rinse well under cool water.
6. 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.
7. 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.
9. Butter one side of each slice of rye bread. On the non-butter side spread 1 tablespoon of Thousand Island dressing on each slice. Top half of the slices with cheese, corned rabbit, and sauerkraut. Top each sandwich with remaining slices, dressing side down.
10. Heat a large skillet over medium heat. Place a sandwich in the skillet and cook until golden and cheese is melted, about 4 minutes per side.
11. Lift the sandwiches onto a cutting board. Cut each in half diagonally and serve with plenty of dill pickles.
Tips For Making A Great Rabbit Reuben Sandwich
- Bread- You want to make sure to use a good quality rye bread as it adds so much flavor to your sandwich.
- Sauerkraut- Be sure to drain as much liquid from the sauerkraut as you can or the sandwich will get pretty soggy. HOT TIP- If you don’t like sauerkraut, you can use coleslaw instead.
- Rabbit Meat- Though corned beef is the classic meat used in a Reuben, we are substituting corned rabbit meat.
- Thousand Island Dressing- I use Thousand Island Dressing instead of Russian Dressing for this rabbit sandwich, but go ahead and use the one you prefer.
Thousand Island vs. Russian Dressing
Thousand Island Dressing and Russian Dressing are both ketchup- and mayonnaise-based dressings, with a few differences. The key distinction between the two lies in their flavor profiles. Thousand Island dressing has sweet pickle relish as a key ingredient. Russian dressing has horseradish and chili pepper, making it a little spicier.
Other Wild Game Sandwich Recipes
If you are a sandwich lover like me, be sure and check out all of my wild game and fish sandwich recipes here.
Join Our Wild Game Cooking Community
Sign up here to receive a new recipe in your email inbox every Tuesday morning!
DID YOU MAKE THIS RECIPE
If you make this Rabbit Meat Reuben Sandwich Recipe, tag @wildgameandfish so I can share it on my Instagram stories.
Did you enjoy this Rabbit Recipe? Be sure to leave a 5-star rating RIGHT HERE!
Rabbit Meat Reuben Sandwich
Ingredients
- 2 cottontail rabbits
- 6 cups water
- ⅓ cup Morton's Tender Quick
- 3 Tablespoons brown sugar
- 4 Tablespoons pickling spice (divided in half)
- 2 Tablespoons minced garlic
- 8 slices rye bread
- 4 Tablespoons butter, softened
- ½ cup Thousand Island dressing
- 8 slices Swiss cheese
- 1 cup sauerkraut
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 a 2-quart pot or larger, add Tender Quick, brown sugar, 2 tablespoons of the pickling spice, and garlic to the and boil for a few minutes until tender quick and brown sugar 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.
- Butter one side of each slice of rye bread. On the non-butter side spread 1 tablespoon of Thousand Island dressing on each slice. Top half of the slices with cheese, corned rabbit, and sauerkraut. Top each sandwich with remaining slices, dressing side down.
- Heat a large skillet over medium heat. Place a sandwich in the skillet and cook until golden and cheese is melted, about 4 minutes per side.
- Lift the sandwiches onto a cutting board. Cut each in half diagonally and serve.
Leave a Reply