A Farm to Table Recipe Presented by Dinner on the Farm
adapted by Khaiti French of L.T.D. Farm from the “Joy of Cooking” by Rombauer and Becker
Rabbit meat is one of the most healthy & sustainable local meat choices. Rabbit meat is an eco-friendly option, as pastured rabbit produces meat from a grass-based diet, not grain-based.
Unlike grass-fed beef, pastured rabbit meat has a very mild, versatile flavor. Living The Dream Farm (L.T.D.) offers fresh pastured rabbit meat on their farm by reservation, and sometimes at Clancey’s Meat Market.
Rabbit meat is:
● high in protein ● low in cholesterol ● low in calories ● low in saturated fats ● low in sodium ● all white meat ● 100% of the RDA for B12
Beer Braised Rabbit
1 rabbit, cut into 6 pieces
1/2 lb ground pork or sausage meat – OR- 1/3 cup olive oil
1 cup beer – featured beer pairing: Town Hall Brewery Dortmunder Local Export Lager
1/4 cup apple cider vinegar
1 cup flavorful broth
1 tsp caraway seeds
1 tsp lemon peel, grated (Meyer lemons are lovely in this)
1 tsp brown sugar
1/2 tsp each of salt and pepper
Place rabbit pieces in a deep skillet, cover with pork sausage (or olive oil), then add the rest of the ingredients. Bring to a boil, lower heat and simmer for 2 hours.
Delicious! Serve with something to soak up the juices, like brown rice or mashed potatoes.
Duck Egg Mayonnaise
Aoili is a wonderful thing, delicious on everything from coleslaw to potato salad or roasted pork. We came up with the most delicious and creamy duck egg aoili – and it can double as a thick mayonnaise on sandwiches.
To make a basic aioli, use 4 cups olive oil in the beginning instead of safflower oil, and add 4 cloves of finely minced garlic. This makes about 5 cups; half the recipe for a more manageable portion.
Duck Egg Mayonnaise Ingredients:
4 large duck eggs
1 Tablespoon dry mustard
1 Tablespoon sea salt
Dash of cayenne
4 cups oil (we use safflower for a milder flavor)
3/4 cup white vinegar (apple cider is good for a real tang)
Combine 1 cup of oil in food processor along with the eggs (white and yolk), mustard, salt, and cayenne. Process until smooth. SLOWLY drizzle in 2 more cups of oil, making sure it is completely emulsified as you go. Slowly drizzle in vinegar, and the remaining cup of oil. At this point, all liquid sounds in the processor should start to become quiet. The aioli is perfectly emulsified when all you hear is the whizz of the motor. Season to taste, and store in fridge for up to a week.