The Outdoorsman's Kitchen: Milk Braised Rabbit

Welcome to The Outdoorsman's Kitchen category of our blog. Unlike most recipe sites, we aren't providing 10 pages of backstory that no one cares about before getting to our recipes. The Outdoorsman's Kitchen focuses on recipes that can be made with game meat. This recipe, braised rabbit.

Enjoy a comforting meal with this easy Milk-Braised Rabbit with mushroom sauce and carrots recipe. This dish slow-cooks rabbit until it's super tender, along with sweet carrots in a creamy, flavorful sauce. It's a hearty and satisfying choice for any day of the week! Let's begin preparing this simple and delicious home-cooked meal.

Prep time: 20 minutes

cooke time: approx. 2 hours

Milk-Braised Rabbit with Carrots and Mushroom Sauce

Ingredients:

• 1 whole rabbit (about 2.5 to 3 pounds), cut into 6 pieces

• Salt and freshly ground black pepper, to taste

• 3 tablespoons olive oil

• 4 tablespoons of unsalted butter, divided

• 1 large onion, finely chopped

• 4 cloves garlic, minced

• 2 cups whole milk

• 1 cup chicken stock

• 1 handful of fresh sage leaves

• 2 bay leaves

• 1 teaspoon nutmeg

• 4 to 5 large carrots, peeled and cut into 2-inch pieces

• 8 ounces of mushrooms (such as cremini or shiitake), sliced

• 1/2 cup dry white wine

• 1/2 cup heavy cream

• Fresh parsley, chopped (for garnish)
  

Instructions:

1. Season the rabbit pieces generously with salt and pepper.

2. In a large heavy-bottomed pot or Dutch oven, heat the olive oil and 2 tablespoons of butter over medium-high heat until the butter is melted and foamy.

3. Add the rabbit pieces to the pot and brown them on all sides until they’re golden, about 5-6 minutes per side. Do this in batches to avoid overcrowding and ensure even browning. Once browned, remove the rabbit from the pot and set aside.

4. Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the pot. Once melted, add the chopped onion and minced garlic. Sauté until softened and translucent, about 5 minutes.

5. Stir in the sliced mushrooms and cook, stirring occasionally, until they are golden brown, about 6-8 minutes.

6. Slowly pour in the milk and chicken stock, stirring to combine and deglaze the bottom of the pot. Add the sage leaves, bay leaves, and nutmeg. Stir to mix in the herbs and spices.

7. Return the rabbit pieces to the pot, and bring the liquid to a simmer. Cover the pot with a lid slightly ajar and reduce the heat to low. Allow the rabbit to braise very gently in the milk mixture for about 1 hour.

8. Add the carrot pieces to the pot, immersing them in the liquid. Cover again and continue to braise for another 30 to 40 minutes, or until the rabbit is very tender and the carrots are cooked through.

9. Once the rabbit and carrots are done, remove the rabbit to a warm platter and cover it to keep warm. Increase the heat to medium-high and add the white wine to the pot. Simmer for a few minutes to reduce, then stir in the heavy cream to create a creamy mushroom sauce.

10. Season the sauce with salt and pepper to taste.

11. Pour the mushroom sauce over the rabbit pieces. Garnish the dish with chopped parsley before serving.
    

This milk-braised rabbit with carrots and mushroom sauce is a comforting, flavor-rich dish that pairs beautifully with a side of buttery mashed potatoes or crusty bread.