Local Rabbit Pastrami Recipe
Apple & Sultan Mostardo, Pickled Onion, Aged Balsamic
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Ingredients
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Rabbit Pastrami and Accompaniments
Method
Preparation and Assembly
- 1
Brining the Rabbit
In a large bowl, combine kosher salt, brown sugar, black peppercorns, coriander seeds, garlic cloves (smashed), and mustard seeds. Mix well. Add rabbit meat to the brine and ensure it's fully submerged. Cover and refrigerate for 48 hours.
- 2
Cooking the Rabbit
After brining, remove rabbit from the mixture and rinse under cold water. Pat dry. Preheat your smoker or oven to 250°F (120°C). Cook the rabbit for about 2-3 hours until it reaches an internal temperature of 160°F (71°C). Let it cool before slicing.
- 3
Preparing Apple & Sultana Mostardo
In a saucepan, combine apple cider vinegar and sultana raisins. Simmer on low heat for about 10 minutes until the raisins are plump. Allow to cool.
- 4
Serving
Slice the rabbit pastrami thinly. Serve on a platter with pickled onions, drizzled with aged balsamic vinegar and accompanied by the apple & sultana mostardo. Drizzle olive oil over the top.
