Creative Chef's Cooking: BBQ Braised Rabbit
Invite your parents, families, and host agencies to learn how to make delicious BBQ Braised Rabbit with Chef Jessie Jarvis! Who is our very own Chef at Awasisak Achakos AHS in Kelowna.
Friday, April 28
2:00pm - 3:00pm (PT)
Tanishi! My name is Jessie Jarvis and I am the Chef at Awasisak Achakos AHS in Kelowna, BC. I have mixed ancestry as Metis-Cree and Scottish. I love finding new ways to serve traditional foods and today I will show you how to prepare a BBQ braised rabbit that can be served with rabbit-bannock sliders. I hope you will enjoy it!
BB Braised Rabbit
1 Whole Rabbit, segmented
BBQ rub (as follows)
1 TBSP Olive Oil
I onion, sliced
½ cup chicken stock or water
½ cup BBQ Sauce
1 TBSP brown sugar
1 tsp sea salt
½ tsp black pepper
1 tsp paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp ground mustard
Segment rabbit into 4 pieces. Marinate in a non-reactive container with olive oil and rub for at least 2 hours or overnight.
Heat a Dutch oven or cast-iron pan over medium heat. Blot excess moisture from rabbit pieces with a paper towel. Add 1 TBSP oil to the pan and fry rabbit pieces on each side until medium brown.
Fry onions until they begin to caramelize. Add a half cup of stock or water to the pan and scrape up any stuck bits with a wooden spoon.
Cover with a tight-fitting lid or foil blanket and cook in a preheated oven at 375 Degrees Fahrenheit for one hour. After one hour, check to see if the meat will “pull” by gently scraping meat with a fork against the grain and seeing if it comes off the bone in threads. If it does not, continue cooking and checking at 15-20 minute increments. If it does pull, remove the cover and let it rest until it is cool enough to handle.
With a separate bowl, pick off/pull the rabbit meat and place into the bowl. Be careful to pick out small pieces of bones as you do not want to include them in the dish. Mix in the braised onions and add BBQ sauce. Season to taste.
Serve as pulled rabbit sandwiches in dinner rolls or fry bread. Enjoy!