Last January I made a visit to Devil’s Gulch Ranch in Nicasio, CA where I met Mark Pasternak and learned about his EnOrMoUs rabbit raising operation…yes…he has about 8,000 rabbits!! His one rabbit barn in Nicasio and three barns in Two Rock grew from two does and one buck…and that’s not all…Mark also has pork, lamb and quail, vineyards AND coffee. Originally from Los Angeles, he told me he knew he wanted to be a farmer from the time he was two years old…now here is somebody who has truly followed their passion! Mark markets his rabbit meat to many top name restaurants as well as at the Sunday Farmers Market in Marin. You can learn more about Devil’s Gulch Ranch at www.DevilsGulchRanch.com.
Watch my visit to his ranch here:
Wine Country Rabbit
I created this recipe after my visit to Devil’s Gulch Ranch in Nicasio, CA. With the bright flavors of fresh rosemary and Meyer lemon, the smokiness of bacon, some garlicky goodness and Sonoma County Chardonnay…you are going to end up with a deliciously juicy rabbit dinner!!
- 1 3 ½ lb. Devil’s Gulch Rabbit fryer, cut into serving pieces
- ½ lb. bacon, diced
- 2 TBSP. fresh rosemary, minced
- 2 Meyer lemons
- 6 cloves fresh garlic
- 1 cup Sonoma County Chardonnay
- Salt, Pepper, Garlic Salt to taste
- Cook diced bacon in a frying pan until crispy. Remove bacon from pan with a slotted spoon; keeping bacon fat in the frying pan (removing pan from the heat) for later.
- Spray a 13 x 9 inch pan with cooking spray. Preheat oven to 350’.
- Season rabbit pieces evenly with salt, pepper and garlic salt. Return frying pan with reserved bacon fat to medium-high heat and sear seasoned rabbit on both sides. Space seared rabbit evenly in prepared baking pan.
- Thinly slice the lemons and garlic; set aside. Sprinkle rabbit evenly with rosemary, then layer on lemon slices, sliced garlic and top with cooked diced bacon. Pour wine into the pan. Then cover tightly with foil and bake in preheated oven for approx. 1 hour or until rabbit is cooked all the way through.