Braised Rabbit Hash with Eggs and Sweet Potatoes

Braised Rabbit Hash with Bacon and Arugula

5 from 1 vote

Braised Rabbit Hash with Eggs and Sweet Potatoes

This easy Braised Rabbit recipe features tender rabbit, roasted sweet potatoes, and bacon, all finished with fresh arugula and a fried or poached egg for a hearty, flavorful meal.

Prep Time10

Cook Time2 30

Course: Main Course

Cuisine: American

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 tablespoons 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 tablespoon garlic powder or 3 cloves garlic, diced
2 tablespoons butter unsalted
1 cup bacon cooked, chopped
6 oz baby arugula
2 eggs fried

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Instructions

Preheat oven to 400°F.
In a 12" cast iron skillet add sweet potatoes with 2 tablespoon 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 tablespoon 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 tablespoon 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

Roast the sweet potatoes first for a crisp texture in the hash.
Shred and pat the rabbit dry before browning to get a nice sear.
Add arugula at the very end to keep it fresh and vibrant.
Cook the rabbit slowly in the Dutch oven for tender, flavorful meat.

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