Braised Rabbit with Mustard Sauce and Green Beans
Equipment
- Lodge Cook-it-All
Ingredients
- 4 rabbit legs
- salt and pepper
- 3 tbsp olive oil
- 1 onion diced
- 1 tbsp flour
- 1 cup dry white wine
- 2 cups chicken stock
- 1/2 cup Dijon mustard
- 2 sprigs thyme
- 1/2 cup sour cream
- 2 tbsp fresh parsley minced
- 1 tbsp white vinegar
- 1/4 cup olive oil
- 1/2 lbs green beans trimmed
- salt
Instructions
- Prep campfire per outdoor cooking tips page. Season rabbit with salt and pepper.
- Heat oil in wok portion of Cook-It-All. Brown rabbit legs until golden and crispy on all sides, moving frequnetly to avoid sticking to pan. This should take approximatley 10 minutes. Remove legs from pan and set aside after browning.
- Add onion and cook until softened and fragrant. Sprinkle with flour. Cook 1 minute. Add wine and stock. Bring to simmer. Whisk in mustard and stir until combined.
- Return rabbit to pan. Add thyme. Cover with grill side up and cook for 1 hour, maintaining the heat for consistency.
- After 20 minutes, toss green beans with olive and salt. Marinate for 25 minutes. Add to grill top and cook for 15 minutes. Remove top from Cook-It-All and place on side of campfire.
- Remove rabbit from pan and place on grill top next to beans. Whisk in sour cream, vinegar and parsley. Reduce for about 5 minutes.
- Serve rabbit on plate with a hearty portion of beans and sauce.