Champagne d'Argent Rabbit
Known as the “Black Angus” of rabbit, we breed and raise our Champagne d’Argent rabbits for their superior taste and texture. Our rabbits are pasture-raised, fed Timothy hay and Non-GMO Kalmbach feed. Processed on-farm, frozen in BPA free bags. Pick up times and dates flexible.
See our favorite recipe below
Roasted Rabbit with Crème Sauce
Marinade time: 12-24 hrs.
Prep time: 20 min.
Cook time:60 to 90 min
Rest time: 10 min
Ingredients:
2-3 lb. Champagne d’Argent Rabbit
Buttermilk for marinade
Salt
Pepper
2 slices bacon
2 yellow onions
4-6 carrots
2 bay leaves
Cream or whole milk for sauce
Directions:
Soak rabbit in buttermilk in refrigerator for 12-24hrs. Rinse rabbit and pat dry
Pre-heat oven to 400 degrees
Cut small incisions on rabbit for bacon pieces
Rub rabbit with salt and add a bit of pepper
Cut bacon into small pieces and insert in the cuts
Heat butter in roasting pan and sauté rabbit on each side
Add onion and carrots (cut in pieces)
Add bay leaves and 1 cup water or stock
Roast at 400 degrees, basting with liquid in the bottom of the pan every 15 min
When meat is brown, tender and falling off of the bone, remove from oven (internal temperature of 160 degrees)
Place rabbit on a serving platter and pour the liquid from the bottom of the pan, carrots, onion, and bay leaves into a Vitamix or food processor.
Blend, adding cream or milk to taste