Braised Rabbit Hash with Bacon and Arugula

• 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

1. Preheat oven to 400 degrees.
2. In a 12″ cast iron skillet add sweet potatoes with 2 Tbsp olive oil and salt and pepper to taste.
3. Bake 25-30 minutes or until soft.
4. Set aside in a medium bowl.
5. Season rabbit with salt and pepper.
6. 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.
7. Reduce oven to 350 degrees and add rabbit to Dutch oven and cover.
8. Bake rabbit for 2 hours, once done, harvest all meat and shred.
9. 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.
10. 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.
11. Enjoy as the rabbit will taste much like chicken.

Credit: Adapted from Southern Cast Iron Magazine March/April 2018 Edition.