Braised Rabbit and Sausage

This recipe became an instant favorite on the farm.  It's a delicious blend of our pastured pork sausage and pastured rabbit! The end result is fall-off-the-bone tender rabbit meat drenched in a thick sauce that’ll leave you licking your bowl.

Cook Time: 2 hours

One whole rabbit cut into pieces
1 Tbsp olive oil
1 lb. of pork sausage (we recommend breakfast sausage)
1 cup beer
¼ cup cider vinegar
Apx. 1 quart stock
1 cup browned bread crumbs
1 Tbsp thyme
½ Tbsp rosemary
Salt and Pepper to taste

Brown cut up rabbit pieces in olive oil in a large skillet. Add the remaining ingredients, with enough stock to cover the rabbit. Bring to a boil and then reduce heat to a simmer, and cover.  Cook for approximately two hours, or until rabbit is tender.
Serves: 4
Interested in our pastured rabbit? Learn about how to order!