Braised Rabbit Hash with Bacon and Arugula

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5 from 1 vote

Braised rabbit hash with bacon and arugula is a hearty and savory dish that is perfect for breakfast or brunch.

Prep Time10

Cook Time2 30

Course: Main Course

Cuisine: American

Keyword: Braised Rabbit Hash with Bacon and Arugula

Servings: people

Calories: 710kcal

Author: Ned Adams

Cost: $15

Equipment

10" cast iron skillet
12" cast iron skillet
5 quart Dutch Oven

Ingredients

2 sweet potatoes medium, diced
7 tbsp olive oil divided
4 lb rabbit
1 white onion medium, diced
2 carrots diced
2 celery stalks diced
2 cups chicken broth
2 ½ quarts chicken stock
1 tbsp garlic powder or 3 cloves garlic, diced
2 tbsp butter unsalted
1 cup bacon cooked, chopped
6 oz baby arugula
2 eggs fried

US Standard - Metric

Instructions

Preheat oven to 400°F.
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.

Notes

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

Nutrition

Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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