Mzhwe Zhash epe Pen (Rabbit, Squash, & Potatoes)
Braised rabbit with roasted squash and potatoes is an amazing comfort food for your soul, heart, and body. It's super easy to prepare and you'll be surprised how much you love it.
The night before I marinate the dressed rabbit in an airtight container with water, salt, pepper and lemon juice. I remember my mother would often use butter milk with salt and pepper as well. Which ever way you like feel free to use. This takes the game flavor out and really tenderizes the meat.
One dressed rabbit
salt and pepper
dried crushed sumac
2 TBS Fire Cider or 1 TBS Apple Cider Vinegar with pinch of cayenne
1 C baby or fingerling potatoes
2 Delicate Squash, washed and sliced.
1 Acorn Squash, washed and sliced.
2 Leeks, wild onions, or shallots
Preheat oven to 375* F. Rinse and pat dry dressed rabbit. Salt and pepper both sides.
In a large heavy bottom skillet or cast iron skillet heat sunflower oil at medium/medium-high heat
Brown all pieces of the rabbit on both sides, about 2-3 minutes each side
Place rabbit in a baking dish (or leave in your skillet if large enough and oven safe)
Add Fire Cider or vinegar, half of the leeks, 2 sprigs of rosemary, 2 sprigs of sage and sprinkle with crushed sumac.
Cover with foil and bake in the oven for 50-60 minutes.
While rabbit is braising prepare your veggies.
Arrange all veggies (potatoes, squash, remaining leeks) on a baking sheet.
Pour about 3-4 TBS sunflower oil over the veggies
Drizzle about 1 TBS maple syrup over the veggies
Add salt and pepper, dried crushed sage, and toss making sure all veggies are coated with oil and seasonings
Place into preheated 375* F oven and bake for 30 minutes. Time it correctly so that everything is ready at the same time
Plate up, you can spread a couple spoonful's of rabbit stock from the baking dish over the rabbit and enjoy1