Hunting > Small Game & Predators

Whiskey Peach Rabbit

If you've got any rabbits, game birds or even chicken available, this latest recipe from Georgia Pellegrini is a can't-miss.

9/25/2012

On a mini road trip through the South, I ate many wonderful things, from alligator compound butter (you read that right), to a chicken dish that was a stew of sorts, cooked until the chicken fell from the bone and blended with peaches and whiskey. Ree Drummond, better known as The Pioneer Woman, made the chicken dish and she fed it to me after an evening herding cattle on horseback at her expansive Oklahoma ranch. When I finally got to Arkansas, my hunting friends mentioned that they had six rabbits in the freezer waiting to be cooked. What was I going to make with them? I had an idea.

Using the lingering memory of Ree’s recipe to guide me at the grocery store in a remote corner of Arkansas, I butchered the rabbits and made a sweet and tangy stew that was so delicious that we had it for breakfast the next morning. And the next morning after that. If you have any rabbits, game birds or even chicken in your freezer, I think you’ll enjoy this recipe tremendously. It’s versatile, inexpensive and once the ingredients are in the pot, you can walk away for hours and come back to results that taste like you have been working tirelessly in the kitchen. It’s the best kind of recipe.

Whiskey Peach Rabbit
(Inspired by the book The Pioneer Woman Cooks: Food From My Frontier)

4 tablespoons olive oil or butter
6 rabbits, quartered
Salt and pepper
1 medium onion, diced
1 ½ cups whiskey
2 cups barbecue sauce
2 chipotle peppers in Adobo, chopped
2 tablespoons Worcestershire sauce
4 to 6 cups fresh peach slices
2 cups water
1 bunch kale, collards or other leafy green, roughly chopped
2 tb peach preserves (optional)

1. Preheat the oven to 300 degrees F. Heat the oil in a heavy bottomed Dutch oven and brown the rabbit quarters for about four minutes on each side. Season each side with salt and pepper as you go. You will need to work in batches so as not to overcrowd the pan, transferring the meat to a plate once it is well browned adding new meat.

2. Once the rabbit is on a plate, add the diced onion to the pot. Cook over medium heat, stirring until translucent.

3. Pour in the whiskey and reduce to about half. Add the barbecue sauce and chipotle pepper and stir.

4. Add the rabbit quarters to the pot, then the peaches. Cover with foil or a lid and place in the oven for at least 2.5 hours, or until the meat is tender and falling off the bone. In the last 10 minutes, add the greens and peach preserves and stir.

5. Serve with mashed potatoes or rice. It is delicious the next day for breakfast too! Serves 8 to 10.

Want more recipes? Check out Georgia's Kitchen.

Share |

Comments

ADD YOUR COMMENT

Enter your comments below, they will appear within 24 hours


Your Name


Your Email


Your Comment

3 Responses to Whiskey Peach Rabbit

Marty mccourt wrote:
February 19, 2013

I printed this recipe out cause im not cheap. And even though i tweaked it a little it was awesome my god it was good old crow never tasted better great recipe.

Duane Lee wrote:
October 04, 2012

You can cut and paste the article into MS Word and then edit out the superflous stuff. That's how I do it. Here's the result: Whiskey Peach Rabbit (Inspired by the book The Pioneer Woman Cooks: Food From My Frontier) 4 tablespoons olive oil or butter 6 rabbits, quartered Salt and pepper 1 medium onion, diced 1 ½ cups whiskey 2 cups barbecue sauce 2 chipotle peppers in Adobo, chopped 2 tablespoons Worcestershire sauce 4 to 6 cups fresh peach slices 2 cups water 1 bunch kale, collards or other leafy green, roughly chopped 2 tb peach preserves (optional) 1. Preheat the oven to 300 degrees F. Heat the oil in a heavy bottomed Dutch oven and brown the rabbit quarters for about four minutes on each side. Season each side with salt and pepper as you go. You will need to work in batches so as not to overcrowd the pan, transferring the meat to a plate once it is well browned adding new meat. 2. Once the rabbit is on a plate, add the diced onion to the pot. Cook over medium heat, stirring until translucent. 3. Pour in the whiskey and reduce to about half. Add the barbecue sauce and chipotle pepper and stir. 4. Add the rabbit quarters to the pot, then the peaches. Cover with foil or a lid and place in the oven for at least 2.5 hours, or until the meat is tender and falling off the bone. In the last 10 minutes, add the greens and peach preserves and stir. 5. Serve with mashed potatoes or rice. It is delicious the next day for breakfast too! Serves 8 to 10.

Jerry Roden wrote:
October 04, 2012

In the future when you have a reciepe on line, please, please, please make it in a printable foremat. I would love to have the whiskey peach rabbit reciepe but I'm not going to print our the whole article to get it.