Do You Need A Yahoo Account For Yahoo Fantasy Football A Wonderful Rabbit Stew Recipe With Cajun/Creole Influences

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A Wonderful Rabbit Stew Recipe With Cajun/Creole Influences

When I hunt small game with my friends Chris and Dave, the ladies always try something different with the rabbit we bring home. Here’s a recipe the whole family will really enjoy. This rabbit stew recipe thickens into a dark, slow-cooked roux rabbit etouffee. This method creates a gourmet flavor without the risks of thickening with raw liver and crème fraîche, the traditional finishing touch of a gourmet chef. Serve this delicious, lightly spiced stew over rice, cheese grits, or polenta. If you prefer the Greek version of stifado, you can omit the spices and replace them with cinnamon, juniper berries, and allspice.

Rabbit Stew Recipe a la Creole

ROCK’S INGREDIENTS:

½ cup flour

½ cup oil

Preparation Method:

Combine ingredients in a heavy glass, oven-safe bowl or measuring cup. Use a deep bowl, or the roux will overcook when cooked in the microwave. Cook for six minutes. Stir well and continue to cook in one-minute increments until the roux is very dark in color. Total cooking time may take 12 minutes. Transfer the hot roux to a dish to cool, draining off any excess oil that accumulates. Alternatively, you can cook the roux in a cast iron pan on the stove over low to medium heat, but you’ll need to stir constantly until the roux darkens, which takes 30–45 minutes.

Rabbit Stew Ingredients:

1 large rabbit, cut into 8 pieces

1 onion, chopped

½ cup celery, chopped

½ chopped red, yellow or green chili or a combination of all three

3 garlic cloves, chopped

4 ounces bacon, chopped

1 tsp. of dried thyme, basil and parsley or 2 tsp. Fresh herbs, minced

1 bay leaf

2 jalapeño peppers, minced

¼ tsp cayenne pepper, white pepper and black pepper

Salt to taste

12 small new potatoes

1 cup pearl onions, peeled and root-end removed

1 cup mushrooms, quartered or sliced

3 tablespoons of olive oil

3 cups chicken stock

1 cup chopped tomatoes

Preparation Method:

– Salt the rabbit pieces and add olive oil to a large dutch oven or brazier.

-Fry the chopped bacon until brown and remove with a slotted spoon.

– Slice and remove the brown rabbit.

– Add the chopped onion, green pepper and celery and cook until slightly caramelized, about 20 minutes.

– Drain the vegetables and oil, deglaze the pan with red wine. – Add the stock, bacon, rabbit pieces, herbs, mushrooms and drained vegetables and bring the mixture to a boil. You can bring the dish to a boil on the stove top or in the oven at 350-degrees Fahrenheit, covered.

– Boil or bake for 90 minutes. Add the potatoes and cook until just fork tender.

– Remove the rabbit pieces and thicken the rabbit stew with the drained roux until you get the desired thickness. You can remove the rabbit meat from the bone if you wish, but the dish presents better if you leave it.

Serve this rabbit stew recipe by serving one or two slices of rabbit, vegetables and sauce, over rice or polenta in a presentation serving bowl and garnished with fresh cilantro, parsley, chervil or cilantro. Garlic bread, jalapeño cornbread or crusty French or Italian bread and a green salad make rabbit stew a satisfying meal. This dish has some heat, but you can omit the red, white, and jalapeño peppers, substituting exotic spices to transform the dish into a classic Greek stifado.

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