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Stuffed Rabbit

Words: Jeffrey Hansell
Photos: Randy P. Schmidt 

Tender rabbit hind-quarters, creamy mozzarella, and tangy creole mustard and cane syrup combine for an unforgettable special occasion dish. At Ox Lot 9, we serve the rabbit over a sweet potato hash and garnish with shaved radishes. You can substitute boneless, skinless chicken thighs in this recipe if you find rabbit hard to source.

Ox Lot 9 Breaded Rabbit

Jeffrey Hansell Chefs to Watch

Pan Fried Stuffed Rabbit with Creole Mustard Cane Syrup
Serves 4
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  1. ½ pound tasso
  2. ½ pound whole milk mozzarella
  3. 8 (3 ounce) rabbit hind-quarters, skinned & deboned
  4. Creole seasoning
  5. 1½ cups all purpose flour
  6. 2 cups plain panko bread crumbs
  7. 1 teaspoon finely chopped thyme
  8. 1½ cups buttermilk
  9. 2 cups vegetable oil
  10. ¼ cup Creole mustard
  11. ⅓ cup Steens cane syrup
  12. ½ teaspoon salt
  13. ½ teaspoon black pepper
  14. 1½ teaspoon cider vinegar
  15. 1 tablespoon fresh chopped parsley
  16. Sweet Potato Hash (recipe follows)
  1. Carefully slice tasso into 24 very thin slices; set aside. Slice mozzarella into 8 equally sized pieces; set aside.
  2. Lay out each boneless rabbit quarter between two sheets of heavy-duty plastic wrap. Using a meat mallet or rolling pin, flatten to an even thickness of about a ⅛ inch thickness; sprinkle lightly with Creole seasoning over the cut side. Place a slice of mozzarella in the middle of each piece of flattened rabbit and top evenly with 3 slices tasso; roll up to cover filling and secure with a wooden pick. If making ahead, cover and chill until needed.
  3. Preheat oven to 350ºF. Heat oil in a cast-iron skillet over medium-low heat and maintain temperature around 350ºF.
  4. Combine flour and 1 tablespoon Creole seasoning in a shallow mixing bowl; mix well. Combine bread crumbs and thyme in another shallow bowl; mix well. Pour buttermilk into another shallow bowl and set all three bowls next to each other. Roll each stuffed rabbit in seasoned flour, dip completely in buttermilk and roll evenly in seasoned breadcrumbs to coat well. Once oil is hot, fry stuffed rabbit, in batches, 3 to 4 minutes on each side or until well browned. Place on an oven pan and bake at 350ºF for 5 to 8 minutes to finish. Place over paper towels to drain and keep warm.
  5. Combine Creole mustard, cane syrup, salt, pepper and cider vinegar in a small saucepan and stir. Warm sauce over medium-low heat until hot (do not simmer). Remove from heat, stir in parsley and keep warm.
  6. To serve, place a large spoonful of warm Sweet Potato Hash in center of 4 dinner plates. Carefully slice fried stuffed rabbits in half on a bias. Arrange four slices over the hash on each plate. Evenly drizzle each serving with warm mustard syrup. Makes 4 servings.
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Ox Lot 9 Jeffrey Hansell Sweet Potato Hash

Sweet Potato Hash
Serves 4
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  1. 3 large sweet potatoes
  2. 3 tablespoons butter
  3. 1 lg leek, thinly sliced
  4. 1 garlic clove, minced
  5. 1½ tablespoon brown sugar
  6. ¼ teaspoon salt
  7. 1 pinch ground clove
  8. ¼ cup chicken stock
  9. 1 tablespoon chopped parsley
  1. Preheat oven to 400ºF. Place sweet potatoes on an oven tray lined with foil; bake 30 minutes (potatoes should be tender but not mushy). Remove from oven and allow to cool to the touch. Once cool enough to handle, peel and dice into ½-inch cubes; set aside.
  2. Melt butter in a large skillet over medium-high heat. Add sliced leeks and garlic and sauté 4 to 5 minutes or until tender. Add brown sugar, salt and clove; stir well. Once sugar has melted, add chicken stock and stir well. Once liquid begins to simmer, add diced sweet potatoes.
  3. Reduce heat to medium-low and cook mixture 7 to 10 minutes or until the mixture becomes caramelized and the sweet potatoes are equally tender. Remove from heat and sprinkle evenly with parsley.
  4. Taste and adjust seasonings.
Chefs to Watch http://www.chefstowatch.com/
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