Ok ok ok enough about that. Now here is what you really came for. A delicious recipe on how to eat the Easter Bunny, sorry kids he has lots of successors. It’s only fair to share the job haha. Hey and on the bright side, I waited until after easter so he got to deliver all his little baskets and hide tons of eggs. That in my eyes tells me he died right after doing something he loved so I can live with that. Plus he tasted amazing. Oh yea but on a serious note, I have never had rabbit before and thanks to my awesome friends at US Wellness Meats, they afforded me the opportunity (I didn’t think it was before I ate it) to try it. And I am so glad that they did. This is a delicious piece of meat, no game flavor and it definitely doesn’t taste like chicken. It tastes better. Head on over and order some, you won’t regret it. Plus I added bacon so you know its good.
Ingredients
Method
- Preheat your oven to 350 Degrees Farenheit
- Cut your bacon in half or to the length needed to wrap a loin, and lay them side by side slightly overlapping on your cutting board
- Place a rabbit loin in each one and generously season the rabbit and bacon with salt, pepper, thyme, and sage to your taste liking
- Once seasoned, roll them up tightly. I set mine up so the bacon met on the bottom where I seared them first to help them stay wrapped
- Heat your saute pan on the stove over medium high heat, you are going to sear the bacon to finish cooking it most of the way
- Once heated, add some bacon fat, or duck fat or any fat to the pan, and place your bacon wrapped rabbit with the bacon joint down
- You are going to sear the rabbit on all sides cooking the bacon so prob 2-3 mins total, rotating as it sears
- Once all sides are seared, place your entire pan in the oven and cook for 5-6 minutes turning occasionally
- Remove from the oven and let rest for 10 minutes. The loin should be medium-rare or pinkish when done
- While your rabbit is resting (after its exhausting weekend of delivering Easter baskets), take all the ingredients for your dressing and throw them in your food processor. Turn it on and let the magic happen until well blended
- If you want more bacon flavor, add more bacon fat. Problem solved
- When done, slice your rabbit loin and plate on a bed of mixed greens and drizzle with your dressing
- Garnish with a lemon if you would like the citrus and enjoy
- And don't worry Peter Cottontail has plenty of children to carry on his legacy of the Easter bunny next year. So don't fret about eating him, Easter will still go on.
***Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs***
Bacon Wrapped Beef Franks with Spicy “Relish”
