Best Rabbit Etouffee Recipes

RABBIT ETOUFFEE

Rabbit Etouffee image

Make and share this Rabbit Etouffee recipe from Food.com.

Provided by mell_2

Categories Stew

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

8 ounces bacon, chopped
2 (1 1/2-1 3/4 lb) rabbits, thawed if frozen, each cut into 8 pieces or 3 1/2 lbs chicken thighs
1 tablespoon butter
1 large red onion, chopped
2 carrots, peeled, chopped
2 celery ribs, chopped
6 garlic cloves, chopped
6 large fresh thyme sprigs
2 bay leaves
2 cups dry red wine
3 cups low sodium chicken broth
2 cups canned crushed tomatoes in puree

Steps:

Preheat oven to 350°F Sauté bacon in wide ovenproof pot over medium heat until crisp. Transfer bacon to paper towels.
Sprinkle rabbit with salt and pepper. Increase heat to medium-high. Working in batches, add rabbit to pot and sauté until browned, turning often, about 10 minutes per batch. Transfer to large bowl. Add 1 tablespoon butter to pot; add onion, carrots, and celery. Sauté until vegetables begin to brown, about 10 minutes. Add garlic, thyme, and bay leaves; stir 1 minute. Return rabbit and bacon to pot. Add wine; simmer 5 minutes. Stir in broth and tomatoes; bring to boil. Cover pot tightly. Transfer to oven and cook rabbit until very tender, about 1 hour 15 minutes. Season with salt and pepper. Divide among plates; spoon grits alongside.
Makes 4 to 6 servings.

Nutrition Facts : Calories 1122.6, Fat 57.1, SaturatedFat 18.9, Cholesterol 325.4, Sodium 750.5, Carbohydrate 14.4, Fiber 1.8, Sugar 4.4, Protein 110.3

RABBIT éTOUFFéE WITH BAKED CHEESE GRITS

Rabbit étouffée with Baked Cheese Grits image

This slow braised rabbit gets a touch of acidity from a tomato sauce.

Categories Game Garlic Onion Tomato Braise Sauté Rabbit Bacon Carrot Red Wine Winter Thyme Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 13

Ingredients

8 ounces bacon, chopped
2 1 1/2- to 1 3/4-pound rabbits, thawed if frozen, each cut into 8 pieces, or 3 1/2 pounds chicken thighs
1 tablespoon butter
1 large red onion, chopped
2 carrots, peeled, chopped
2 celery stalks, chopped
6 garlic cloves, chopped
6 large fresh thyme sprigs
2 bay leaves
2 cups dry red wine
3 cups low-salt chicken broth
2 cups canned crushed tomatoes with added puree
Baked Cheese Grits

Steps:

Preheat oven to 350°F. Sauté bacon in wide ovenproof pot over medium heat until crisp. Transfer bacon to paper towels.
Sprinkle rabbit with salt and pepper. Increase heat to medium-high. Working in batches, add rabbit to pot and sauté until browned, turning often, about 10 minutes per batch. Transfer to large bowl. Add 1 tablespoon butter to pot; add onion, carrots, and celery. Sauté until vegetables begin to brown, about 10 minutes. Add garlic, thyme, and bay leaves; stir 1 minute. Return rabbit and bacon to pot. Add wine; simmer 5 minutes. Stir in broth and tomatoes; bring to boil. Cover pot tightly. Transfer to oven and cook rabbit until very tender, about 1 hour 15 minutes. Season with salt and pepper. Divide among plates; spoon grits alongside.