Rabbit Stew Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Seasoning mix:
1 1/4 teaspoons of salt
1 1/2 teaspoons of onion powder 1 1/2 teaspoons of sweet Pap Rica
3/4 teaspoon of garlic powder
1/2 teaspoon of white pepper
1/4 teaspoon Cayenne pepper
1/4 teaspoon of black pepper 1/4 teaspoon of dried basil
1/4 teaspoon of file gumbo powder
1. 2-3 pound rabbit (see note below) Cut into pieces and discarding the backbone.
1 cup of all-purpose flour vegetable oil for pan frying
1 cup of finely chopped onion 1/2 cup of finely chopped celery 6 cups of low-sodium chicken stock reduced (see notes)
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Directions: |
Directions:In a bowl thoroughly combined the seasoning mix ingredients. Sprinkle 2 tablespoons of the mix on the rabbit pieces and rub it in with your hands. Combine 2 1/2 teaspoons of the mix with the flower and put in a Ziplock plastic bag.
In a heavy skillet heat about a quarter inch of oil to about 350°. Dredge the rabbit pieces in the season flour and cook until golden brown, typically 2 to 3 minutes per side. Remember, you're just trying to brown the rabbit not cook it through. Also when you're shaking off the excess flour do it over the bag to hold onto the dripping so to speak. Keep an eye on your oil temperature. If the flower starts to burn discard the oil and start over with fresh oil. Drain your rabbit pieces on paper towels and set aside.
When you have fried all the rabbit pieces pour off all but 3 or 4 tablespoons of the hot oil from the skillet leaving it much as much of the pan drippings as possible. Turn up your heat until the oil starts to smoke and with a metal whips' gradually whisk in the reserve flour until smooth. You're basically making a roux. Stir your Roux until it turns a dark red brown. Be careful not to scorch. You can never walk away while you're doing this. Add your vegetables, the onions and celery and remove the pan from the heat stirring until the roux stop darkening and the vegetables have cooked through. Set aside.
In a large heavy pot, about 5 1/2 quarts or a Dutch oven bring the stock to a boil. Add the roux to the stock by spoonfuls lisping until the roux dissolve completely. Stir in the remaining seasoning mix and add the rabbit to the pot and cook about five minutes stirring occasionally. Reduce heat to low and continue cooking until the rabbit is tender and the sauce is reduced to about 4 cups, typically 50 minutes to an hour. Adjust your seasonings as needed. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:1 hour + |
Personal
Notes: |
Personal
Notes: I like to serve this dish over mashed potatoes or dirty rice. This is really a great dish and don't let the rabbit intimidate you. I made this many, many times for Marilyn and Marie but I can't remember if I told him that it was rabbit or not. LOL. All I know is they loved the dish. Rabbit is really a wonderful,sweet and succulent meat.
Regarding the rabbit: rabbit is not as hard-to-find as you would think. Your specialty meat markets like Tony's meat market in Denver will have rabbit. Also, grocery stores located and predominantly Jewish neighborhoods will carry rabbit. Ask the butcher or look in the kosher section. It's really not that hard to find and it's well worth the effort.
Regarding the chicken stock. Always buy low sodium chicken stock and back twice as much as you need. Take your stock and reduce by half and you all have a much better stock then the typically deluded shock to you by the store. This is a nice trick to get a rich stock. Just make sure it's low-sodium! If not you'll end up with some super salty stock and it will more than likely ruin your dish.
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