Creole Rabbit Rarebit
Indulge in the bold flavors of Creole cuisine with this Creole Rabbit Rarebit recipe—a mouthwatering fusion of tender braised rabbit, creamy cheese sauce, and zesty spices. Perfectly seasoned rabbit legs are slow-braised in white wine and chicken stock until fall-off-the-bone tender, then shredded and folded into a rich sauce made with sharp cheddar, Creole mustard, and a touch of hot sauce for a spicy kick. This luxurious mixture is spooned generously over crispy, golden-toasted bread slices, creating a comforting, gourmet dish that's ideal for dinner parties or a unique weeknight meal. Garnished with fresh parsley, the Creole Rabbit Rarebit is an irresistible combination of creamy, savory, and spicy, guaranteed to impress any guest looking for a taste of Southern-inspired sophistication.
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Recipe Information
Ingredients
- 2 pieces rabbit legs
- 1 cup white wine
- 2 cups chicken stock
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 tablespoon Creole mustard
- 1 teaspoon hot sauce (e.g., Tabasco)
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 pieces bread slices (e.g., sourdough or French)
- 2 tablespoons chopped parsley (for garnish)
Instructions
Preheat your oven to 350°F (175°C).
Season the rabbit legs with salt and black pepper.
In a large oven-safe pot or Dutch oven, heat 1 tablespoon of butter over medium-high heat. Sear the rabbit legs for 3-4 minutes on each side until browned. Remove from the pot and set aside.
Deglaze the pot with white wine, scraping up any browned bits from the bottom of the pot.
Add the chicken stock to the pot, then return the rabbit legs. Cover and transfer the pot to the preheated oven. Braise for 1 hour, or until the rabbit is tender and begins to fall off the bone.
Remove the pot from the oven. Carefully shred the cooked rabbit meat, discarding bones and any tough pieces. Set the meat aside and strain any remaining liquid.
In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour to make a roux and cook for 1-2 minutes until lightly golden.
Gradually whisk in the heavy cream and 1 cup of the reserved rabbit cooking liquid. Continue to whisk until the sauce thickens, about 3-4 minutes.
Stir in the shredded cheddar cheese, Creole mustard, hot sauce, paprika, cayenne pepper, and additional salt and pepper to taste. Mix until the cheese is fully melted and smooth.
Fold in the shredded rabbit meat and cook for another 2 minutes to warm through.
Toast the bread slices until golden brown.
Spoon the Creole rabbit rarebit mixture generously over each toasted bread slice.
Garnish with chopped parsley and serve immediately.
Nutrition Facts
Calories |
3186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.2 g | 277% | |
| Saturated Fat | 122.9 g | 614% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 780 mg | 260% | |
| Sodium | 5157 mg | 224% | |
| Total Carbohydrate | 111.3 g | 40% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 8.7 g | ||
| Protein | 147.1 g | 294% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1793 mg | 138% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1284 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
