Kjell Hedstrom - 2017

Jackrabbit is an overlooked game animal for most American hunters. Due to failure and lack of knowledge on how to process the jackrabbit it has gotten a bad reputation for being tough and stringy. With the proper care, jackrabbit can be delicious fare, something the Scandinavians are already well aware of.

As we go into the rabbit and jackrabbit hunting season I hope to present several recipes to entice you to try out this new game animal. Not only is the jackrabbit a treat to eat, it also gives for a fun and different type of hunting.

Here is a favorite recipe of mine for jackrabbit ragù. It was first inspired by Steven Rinella's recipes [1][2] but where he used cottontail I prefer jackrabbit, with my own twist to the recipe.

Jackrabbit Ragù

SERVES: 8–10

Start 1-3 days ahead.

I prefer my jackrabbit to be tenderized through vacuum aging. Another way to get the meat juicy is to brine it prior to starting this recipe.

Marinade

2 cups dry red wine – any wine that is good enough for drinking

1 small – ½ big onion. Sliced.

5 garlic cloves. Pressed or crushed.

2 bay leaves

1-3 twigs of rosemary

1 tablespoon juniper berries

If you cannot find it in your grocery store they can be bought online at Walmart.

Put all ingredients in a pot and heat it up until it is boiling. Take the pot off the burner and let it cool down. Pour the cool marinade over the jackrabbit in a plastic bowl. Cover and put the bowl in the fridge. Let it sit for up to 12 - 24 hours. My personal preference is 24 hours.

Ragù - serves 8-10