Ingredients
- 1 American rabbit, cut into pieces
- 1 lb Gilfeather turnips peeled in 1 1/2" chunks (or in summer, use whole salad turnips)
- 2-3 tbsp Butter
- 3 Leeks, washed and sliced in 1/4" slices
- 1 Large sprig of fresh thyme
- To taste Kosher salt and fresh ground pepper
- 1/4 cup Boiled Cider
- 2 cups Dry hard cider
Optional:
- To taste Seasonal regional apples such as Granite Beauty
- 2 tbsp Butter
American Rabbit Braised in Hard Cider with Gilfeather Turnips
Meal: Dinner
Cuisine: American
Ingredient: Vegetables
Season: Summer
Contributor: Robin Schempp for Slow Food USA
Directions
4 SERVINGS
- Wipe the rabbit (or chicken) dry and season with salt and pepper. Melt butter in a metal casserole and fry the rabbit and turnips in one layer (in as many batches as required) on both sides until evenly browned.
- Remove and hold on a platter.
- Pour off excess fat leaving the brown bits on bottom of casserole.
- Add the leeks and thyme top pan and cook gently not allowing to brown.
- Add in the cider and boiled cider, scraping bits off the bottom of the pan and bring to a boil and simmer. Return meat and turnips, reduce heat to barely simmer, cover and cook until the meat is very tender, about 30 to 45 minutes depending on the age and size of the rabbit/chicken.
- If using, peel, core and quarter apples and add to a sauté pan of hot butter. Sauté until lightly brown and just soft.
- Put the rabbit, turnip and apple on a warmed serving dish. Strain and drizzle the cooking liquid over top.
About Ark of Taste
The US Ark of Taste is a catalog, managed by Slow Food USA, of more than 200 delicious, place-based foods in danger of extinction. By promoting and eating Ark products we help ensure they remain in production and on our plates. To find producers of the Ark food used in this recipe, visit our website: http://www.slowfoodusa.org/index.php/programs/details/ark_of_taste/
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