- 2 medium sweet potatoes, diced
- 7 Tbsp olive oil, divided
- 1 (3-4 lb) rabbit
- 1 medium white onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cups chicken broth
- 2 1/2 quarts chicken stock
- 1 Tbsp garlic powder (or 3 cloves garlic diced)
- 2 Tbsp unsalted butter
- 1 cup chopped cooked bacon
- 6 ounce bag baby arugula
- 2 fried eggs
- Preheat oven to 400 degrees.
- In a 12″ cast iron skillet add sweet potatoes with 2 Tbsp olive oil and salt and pepper to taste.
- Bake 25-30 minutes or until soft.
- Set aside in a medium bowl.
- Season rabbit with salt and pepper.
- In a large 5-6 quart Dutch oven add 1 Tbsp olive oil, half the onion, all diced carrots and celery and cook until translucent. Add chicken broth and simmer. Add chicken stock and bring to boil.
- Reduce oven to 350 degrees and add rabbit to Dutch oven and cover.
- Bake rabbit for 2 hours, once done, harvest all meat and shred.
- In a 10″ cast iron skillet add the garlic and rest of the onions. Cook on medium heat until translucent. Set aside in a small bowl.
- Heat a 12″ cast iron skillet with 4 Tbsp olive oil and add rabbit meat until browned. Add cooked sweet potatoees, onion garlic mix and bacon. Stir in baby arugula and top with fried eggs.
- Enjoy as the rabbit will taste much like chicken.
Credit: Adapted from Southern Cast Iron Magazine March/April 2018 Edition.