Farmhouse Ale-Braised Rabbit and Wild Acres Lemon Fried Chicken

Farm to table recipes presented by Dinner on the Farm.

 Recipe by TJ Rawitzer


Wild Acres Lemon Fried Chicken [on page 2] // Photo by Daniel Murphy

The Tiny Diner and Farm is a little collaboration between farm and diner counter. We believe it’s the little things that count, so we create small-scale menu items with fruits and vegetables, filling people with good food while doing good stuff like producing energy through permaculture design, increasing soil fertility, and creating a natural habitat for pollinators and urban wildfire in what’s basically our own backyard. Every month we pay tribute to diner towns across the U.S.  Below are a few examples of the types of dishes you can expect to see on our menu.

Farmhouse Ale-Braised Rabbit with Spring Vegetables and Morel Risotto


3          rabbit legs

1          onion, diced small

2          sprigs thyme

2          cloves garlic

1          bottle Lift Bridge Farm Girl Saison


Place the rabbit legs, onion, thyme, and garlic in a small saucepan and barely cover with the beer. Lightly season with salt. Cover the pot and place on a low flame. Gently braise the rabbit until tender but thoroughly cooked (30–40 minutes). Remove the rabbit from the pot and allow it to cool slightly. Remove the rabbit from the bone. Cover and refrigerate. Strain the braising liquid.


Spring Vegetables and Morels

½         bunch fresh asparagus tips, blanched

½         cup fresh peas, blanched

¼         lb wild ramps, washed, grilled, and chopped

¼         lb fresh morels, washed and halved

1          oz butter

1          shallot, minced

Salt, pepper, and lemon juice to taste

Sweat the shallot in the butter. Once translucent, add the morels and cook on medium heat. After 4–5 minutes, add the ramps, rabbit meat, and a few ounces of the braising liquid. Turn the heat to low and continue to cook 3–4 minutes moistening with the braising liquid as needed. Add the peas and asparagus at the very end so they do not overcook and lose color. Season with the salt, pepper, and a few drops of lemon juice to taste.



1.1       lbs box of risotto rice (Carnaroli, Arborio or Martaelli)

3–4      oz Parmesan cheese

2          oz butter

Salt to taste

Cook the rice to the manufacturer’s specifications, being careful not to overcook. Finish the rice with butter, Parmesan, and salt to taste.

To serve: Spoon the hot risotto into a large bowl and carefully spoon the rabbit and vegetable mixture over the top of the rice, making sure to get some of the liquid from the pan on the rice as well. Garnish the dish with a few pea shoots and grated Parmesan. Serve with Lift Bridge Farm Girl Saison.

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