Ingredients for the Chops:
- 1 package of ready-to-cook rabbit portions
- 2 apples, cored and sliced
- 4 celery stalks, diced
- 3 large carrots, diced
- 1/2 yellow onion, diced
- 1 bundle of kale, stems removed, roughly chopped
- 2 garlic cloves, minced
- 2 tablespoons Dijon mustard
- 2 tablespoons coconut aminos
- 2 cups apple juice (no sugar added, just apples)
- 1 cup vegetable broth (no sugar added)
- 1 tablespoon raw honey
- 1 teaspoon garlic powder
- 1/2 teaspoon fresh thyme
- 1/2 teaspoon fresh parsley
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- Salt and pepper, to taste
- 4 tablespoons fat of choice (I used bacon fat)
- Heat up a large soup pot, add 3 tablespoons of fat of choice then add in your minced garlic cloves.
- Add in your rabbit portions to brown the rabbit for about 4 minutes on each side. Season each side with salt and pepper as you go. Be sure not to overcrowd the pan because you will then steam your rabbit. You want to get a nice brown to all the rabbit, so you may have to work in batches.
- Once your meat has browned, add in to a plate.
- Pour in your apple juice, vegetable broth, coconut aminos, Dijon mustard, raw honey, and garlic powder, cinnamon, cayenne pepper, and a bit more salt and pepper.
- Add the rabbit pieces back into your pot. Cover and let cook on the stove top on a medium-low heat for around 1-1.5 hours or until rabbit is falling off the bone.
- When there is about 15 minutes left to cook, add in your sliced fresh thyme and parsley, apples and kale, salt and pepper once more, and cover again to help soften.
- Remove pot from heat and use a couple forks to shred your rabbit from the bones and back into the stew. Discard the bones.
- Eat up!
Recipe and photos courtesy of feature chef Juli Bauer of PaleOMG!