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Recipe by Kristy Schalck; Chef/Owner of Tousey House Restaurant
Rabbit or Wild Game Pastrami
Ingredients
4 – 6 pounds rabbit legs and or saddles (preferably wild rabbit or other wild game)
3 tablespoons black peppercorns
2 tablespoons dried thyme
1 – 2 inch cinnamon stick
1 tablespoon coriander seeds
1 tablespoon mustard seeds
1 tablespoon fresh minced ginger
¼ teaspoon red pepper flakes
3 bay leaves crumbled
1 tablespoon whole cloves
2 teaspoons juniper berries
12 cups water
1 cup kosher salt
1 cup packed light brown sugar
Finishing Rub –
2/3 cup crushed juniper berries
½ cup coarsely ground black pepper
1) Combine all the spices in a small mixing bowl and set aside.
2) Combine the water, sugar, and salt in a saucepan over med. – high heat . Bring to a boil and stir to dissolve the ingredients. Remove from heat. Add the spice mix and let sit for 1 hour.
3) Place the rabbit legs in a non-reactive container. Pour in the seasoned brine to cover the legs completely. Cover and refrigerate for 48 hours, turning the legs 2 or 3 times.
4) Remove the legs from the brine and rinse thoroughly with cool water. Pat dry with a towel.
4a) If smoking is desired, smoke at this stage.
5) Preheat oven to 250 deg. F.
6) Combine the crushed juniper berries and ground black pepper in a small bowl. Using the palm of your hands, press 2/3 of the berries and pepper mixture into the underside of the legs. Press the remaining mixture onto the skin side.
7) Place the legs, skin side down, on a rack in a roasting pan and bake for 1 hour. Remove and let cool for 30 minutes.
8) Wrap each leg tightly in plastic wrap and place in an airtight container. Store in the refrigerator for at least 1 week before using.
9) To serve, remove the meat carefully from the bones and slice thin. Serve cold.
If you would like to purchase a copy of the cookbook, please let us know. Send e-mail to chef@HerbsSpice.com or call at 859 380 5403.
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