My first jackrabbit hunt in Colorado. A clean 60 yard shot with the .22lr CZ 452 started my journey into cooking with jackrabbit meat.
Carrots, onions, celery and garlic
Remove the meat from the marinade and pat dry with paper towels. Salt and pepper the pieces. No salting if you are using brined meat. The marinade should be discarded.
Braising jackrabbit backstraps in a cast iron Dutch oven
Deglaze the pot with red wine
Sage, thyme, mint and bay leaves