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At Wild Cooks Kitchen, we believe that cooking transcends the plate—it’s a journey into the heart of nature. Join Casey Slade as he travels the diverse landscapes of the USA, restaurants and connects with families and individuals who are passionate about food, the land, family and friends.

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Wild Cooks Kitchen Recipes

Welcome to Wild Cooks Kitchen, where each episode brings you homestyle meals that inspire culinary adventure! Join us as we explore some of our favorite dishes prepared by talented Wild Cooks this season. Get ready to discover flavors that will excite your palate and motivate you to try these delightful recipes at home!

Rabbit Dijon
The Fischer Family

Ingredients

Brine the rabbit overnight in salted water
1 or 2 rabbits cut into serving pieces

Salt and pepper, spices

4 tablespoons butter

2 large shallots (or 1 medium onion) chopped
1 or 2 cloves of garlic
Baby portobello mushrooms

1/2 cup Grainy and Dijon mustard
Fresh rosemary

3/4 cup cup of chicken broth

1/2 cup heavy cream
Egg noodles or pasta

Directions Season the rabbit: Salt and pepper the rabbit pieces and let them rest at room temperature for 30 minutes. Brown the meat: Melt butter and add olive oil to a large skillet over medium heat. Pat the rabbit pieces dry and sear them until golden brown on all sides (about 15 minutes). Remove the rabbit and place pieces in pot. Add butter, chopped onion, chopped garlic into the same pan. Add mushrooms and stir till brown. Add mustard and stir. Add chicken broth and stir. Add fresh rosemary. Add heavy cream stirring on low heat until thickened. Pour mixture over rabbit in pot. Simmer pot on stove for 20 minutes. Serve over noodles or pasta. Enjoy!!