recipe
yields
4 servings
4 8-ounce rabbit hind legs, skinned
2 teaspoons salt
½ teaspoon black pepper
½ cup rye sorghum BBQ glaze (recipe follows)
1 tablespoon mustard seeds
1 tablespoon caraway seeds, toasted
2 tablespoons sorghum seeds, popped in popcorn popper or on the stove
1 cup dry rye berries
1 teaspoon salt
4 cups water
2 heaping tablespoons brown sugar
1 tablespoon olive oil
1 cup cooked wild rice, cooked according to package directions and still warm
1 cup cubed carrots, bleached for 2 minutes in salt water
Salt and pepper to taste
¼ cup Jack Daniel’s Tennessee Rye
1 cup cider vinegar
1 cup ketchup
2 cups brown mustard
2 cups sorghum
1 cup packed brown sugar
1 tablespoon dry ginger
4 teaspoons ground cumin
2 tablespoons minced fresh garlic
1 tablespoon minced dry onn
1 tablespoon ground toasted caraway seeds
4 ounces Baker’s unsweetened chocolate, rough chopped into large chunks
ingredients
Rabbit
Rye Berries and Carrots
Sorghum Rye BBQ Sauce
steps
- Pat the rabbit legs dry and sprinkle with salt and pepper.
- Rub seasoning evenly into the meat, place legs in a glass or stainless steel bowl, cover with plastic wrap, and place in the refrigerator for 24 hours.
- Preheat a water bath to 165 degrees. Seal the legs in a single layer in one 8×12-inch sous vide bag on medium vacuum. Drop in water bath for 4 hours.
- Preheat the oven to 375 degrees. Remove the rabbit from the sous vide bag, pat dry, and arrange in a single layer on a baking dish that’s been coated in pan spray. Brush half of the barbecue sauce on the tops of the rabbit legs.
- Bake for 5 minutes, or until sauce has just dried and fused to the meat. Remove from oven. Brush on remaining barbecue sauce and sprinkle seeds on top.
Yield: 4 servings
Rye Berries and Carrots
- Bring first 3 ingredients to a boil. Reduce heat to simmer and let cook 20−30 minutes or until rye is tender but still chewy.
- Drain rye and return to pan. Stir in remaining ingredients.
Yield: 4 cups
Sorghum Rye BBQ Sauce
- Combine everything except chocolate in a heavy-bottomed pot and bring to a boil. Simmer 30 minutes. Stir frequently—the sauce sticks and burns easily.
- Remove from heat, stir in chocolate, and let sit 5 minutes. Whisk to incorporate chocolate.
Yield: 7 cups BBQ sauce
Date Published: 08.11.14
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- from Chef Keri Moser of IvyWild, Sewanee, Tennessee