Rabbit Braised with Apples and Mint

Name: Rabbit Braised with Apples and Mint (Tĥaspáņ na Čheyáka nakúņ Maštíņča Lolóbyapi)
Cuisine: American
Ingredients: 2 tablespoons sunflower or vegetable oil; Coarse salt; 2 wild onions, ramps, or large shallots; 2 tablespoons sunflower or vegetable oil; 2 wild onions, ramps, or large shallots; 2 wild onions, ramps, or large shallots; 4 mint leaves, chopped; 3 sage leaves, chopped; ½ cup Corn or Rabbit Stock; ½ cup cider; 2 tablespoons maple syrup; ½ cup Corn or Rabbit Stock; 1 large apple, cored and sliced; 1 tablespoon maple vinegar; 1 large rabbit, about 3 pounds, cut into pieces

Tĥaspáņ na Čheyáka nakúņ Maštíņča Lolóbyapi

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Sioux Chef’s Indigenous Kitchen

By Sean Sherman

Published 2017

About

This simple skillet meal is delicious served over wild rice, corn cakes, or cooked hominy. If rabbit is not available, substitute turkey or chicken thighs.

Ingredients

1 large rabbit, about 3 pounds, cut into pieces
Coarse salt
2 tablespoons

Americas
United States
Gluten-free

Method

Season the rabbit with the salt. Heat the oil in a large skillet over medium heat. Cook the rabbit until browned on all sides, about 6 minutes per side. Transfer the rabbit to a plate. Add the onions, sage, and mint and cook until tender, about 3 to 5 minutes. Add the cider and stock and scrape up any dark bits sticking to the bottom of the pan. Return the rabbit to the pan; add the maple syrup