Rabbit Etouffee Best Recipes

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RABBIT ETOUFFEE

Feb 22, 2009



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

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