This was the very first time I’ve ever cooked rabbit, and I haven’t eaten rabbit since I was maybe 8 or 9 years old. Guess what? We loved it! Even our three children, one of whom is a ridiculously picky eater, loved it.
So naturally I wanted to do a little research about rabbit. I mean, how nutritious could it actually be if it’s this delicious? Well, it turns out rabbit is one of the healthiest, leanest and most environmentally friendly meats you can eat. They have a light impact on the earth, and their healthy, all-white meat is rich in high-quality proteins, omega-3 fatty acids, vitamin B12, and minerals like calcium and potassium.
So I think it’s a given that we will be eating this incredibly nutritious and so simple-to-prepare rabbit on a constant rotation from here on out. Lucky for us here on the central Oregon coast, rabbit is readily available thanks to my friends Cindi and Eric Clark over at Oregon Coastal Cutters.
Eric certainly isn’t new to the meat processing field. He’s been cutting meat since the age of 12 and opened Oregon Coastal Cutters in 2007 in the old Darigold plant in South Beach. This family-owned butcher shop has a wide variety of superior quality meats ranging from rabbit, beef, pork and lamb. All meats are smoked in-house, and they also handle all wild game needs.
Oregon Coastal Cutters will also have a limited supply of holiday meats, ranging from rib roasts that have been dry aged for 45 days to whole smoked turkeys just in time for Thanksgiving. Ordering will be available for these holiday favorites starting Nov. 1.
With such a large variety of superior quality meats, including some unique cuts that you certainly won’t find anywhere else here on the central Oregon coast, it’s no surprise that Oregon Coastal Cutters has won Butcher of the Year for the past two years in a row.
Oregon Coastal Cutters is located at 4627 S Coast Highway, suite F, in South Beach, and can be reached at 541-867-6328.
1 whole rabbit, quartered
1 large onion
2 tablespoons olive oil
2 tablespoons butter
1 McCormick beef stew packet
3 cups water
Season rabbit with salt, pepper and garlic powder (I didn’t measure, just eyeball ingredients to your liking).
For Instant Pot: On sauté setting, heat olive oil then brown rabbit on all sides. Remove from Instant Pot, set aside. Add butter, onions and carrots and sauté until onions have started to brown.
Add rabbit back into the Instant Pot with a few sprigs of fresh thyme, 3 cups water and stew seasoning. Set Instant Pot for 35-40 minutes.
At this point, I transferred most of my liquid to a saucepan and simmered it on the stove, reducing it by half until it was a deep, rich brown color. Serve with mashed red potatoes.
For stovetop: In a stockpot or Dutch oven, heat olive oil on medium-high then brown rabbit on all sides. Remove rabbit, set aside. Reduce heat to medium, add butter, onions and carrots and sauté until onions have started to brown.
Add rabbit back into the stockpot or Dutch oven with a few sprigs of fresh thyme, 3 cups water and stew seasoning. Cover, simmer for at least two hours. Remove lid, simmer for the last 30 minutes uncovered to reduce stock. Serve over mashed red potatoes.