I recently began Dude Food classes.
They are for folks who have little to no skill and not much kitchen experience.
Wives and girlfriends often buy the classes for the men as a 'gift', they then select the menu they would want.
Being a southern boy, one of the menu choices is braised rabbit with mushrooms.
Saturday's class 4 men showed up, sent by wives and dressed for church. Clearly they had not dressed themselves. I suggested they hang the shirts and wear their t shirts and aprons and kick off the binding dress shoes.
Relieved they came to the kitchen ready for fun.
As a man I believe we SHOULD be able to cook in our underwear, especially breakfast. We can put on pants to sit down at the table with you, but keep it casual in the kitchen. It prevents staining of that nice shirt we got for our birthday.
You can buy Rabbit whole or cut up. I get mine whole from a good butcher, it is a lean inexpensive meat and I prefer it to chicken.
Once it is cut into pieces soak for one day in either Kefir or buttermilk.
Put your seasoning mix in a paper bag and shake the rabbit in the seasoning to distribute.
1/2 cup dry mustard
4 tablespoons Italian Seasoning
2 tablespoons black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon salt
Take the rabbit from the wet marinade and shake off, but don't dry it. Toss first in seasoning mix, and then in another bag with flour.
You are now ready to rock and roll.
No cast Iron pan for this once since we are braising. Best is a ceramic skillet.
Put about 1/4 cup sunflower oil in pan and get smoking hot.
Carefully place the rabbit in the skillet (do not crowd) and lower the heat. Keep an eye on it and let it get a nice brown color. Turn over browning on all sides.
1 bottle Hard Cider or beer
Open the bottle and add to the rabbit CAREFULLY so you don't totally get splattered. (see why we cook in underwear and not dress clothes)
Keep pan on low and cover for 30 minutes.
After 30 minutes add 1 lb of mushrooms (any kind) to your braising liquid. Check your liquid level, your sauce should be thickening but not totally reduced.
At 45 minutes remove the lid, if the sauce is thin turn the heat up for a couple of minutes to boil away excess liquid, it should be like a gravy that made itself.