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.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Season the rabbit legs with salt and black pepper.

Step 3

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.

Step 4

Deglaze the pot with white wine, scraping up any browned bits from the bottom of the pot.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Fold in the shredded rabbit meat and cook for another 2 minutes to warm through.

Step 11

Toast the bread slices until golden brown.

Step 12

Spoon the Creole rabbit rarebit mixture generously over each toasted bread slice.

Step 13

Garnish with chopped parsley and serve immediately.

Nutrition Facts

Serving size	(1851.5g)

Amount per serving	% Daily Value*
Calories	3186.3

Total Fat 216.2g	0%
Saturated Fat 122.9g	0%
Polyunsaturated Fat g
Cholesterol 779.6mg	0%
Sodium 5156.8mg	0%
Total Carbohydrate 111.3g	0%
Dietary Fiber 6.3g	0%
Total Sugars 8.7g
Protein 147.1g	0%

Vitamin D 48.0IU	0%
Calcium 1792.7mg	0%
Iron 14.7mg	0%
Potassium 1284.3mg	0%

*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.

Source of Calories

Fat: 65.3%

Protein: 19.7%

Carbs: 14.9%