Photo by Beth Kirby

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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
  • Rye Berries and Carrots
  • 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
  • Sorghum Rye BBQ Sauce
  • 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
  1. Pat the rabbit legs dry and sprinkle with salt and pepper.
  2. 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.
  3. 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.
  4. 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.
  5. 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

  1. 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.
  2. Drain rye and return to pan. Stir in remaining ingredients.
    Yield: 4 cups

Sorghum Rye BBQ Sauce

  1. 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.
  2. Remove from heat, stir in chocolate, and let sit 5 minutes. Whisk to incorporate chocolate.
    Yield: 7 cups BBQ sauce
  • from Chef Keri Moser of IvyWild, Sewanee, Tennessee

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