Fuel up for a full day in the field with a hot and hearty rabbit breakfast.
1 heaping cup pulled smoked rabbit
6 cups bread cubes
12 parboiled and chilled asparagus stalks
4 eggs, beaten lightly
3 cups rabbit stock (you can use chicken stock)
1 cup diced onion
¾ cup diced celery
½ cup diced bell pepper (any color)
1 teaspoon fresh thyme leaves
1 teaspoon chopped fresh rosemary
1 tablespoon chopped flat leaf parsley
2 tablespoons butter
Salt & pepper
1 ½ cups shredded Gruyere, Asiago, Fontina, Gouda, Muenster, Havarti or Monterey Jack for topping.*
*NOTE: For my topping, I prepared a Mornay sauce in advance and sprinkled with about ½ cup shredded cheese. Mornay is what you get if you add cheese to a basic béchamel, or white sauce.
Heat a cast iron pan over medium heat and add two tablespoons of butter. Add onions, celery, and bell pepper and sweat until tender. In large bowl add bread cubes and cooked vegetables, thyme, rosemary and parsley and toss together. Add three cups stock, smoked rabbit and stir well. Crack three eggs individually, beat and add to mixture. Dice asparagus and add to bowl. Add salt and pepper. Stir gently until well mixed.
Turn out into a cast iron pan and top with Mornay sauce and/or grated cheese. Preheat oven to 350 degrees. Bake for 30-40 minutes and until cheese is bubbly and golden.