Rabbit Etouffee Recipe

Name: Rabbit Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0F Saute bacon in wide ovenproof pot over medium heat until crisp. Transfer bacon to paper towels.
2
Sprinkle rabbit with salt and pepper. Increase heat to medium-high. Working in batches, add rabbit to pot and saute until browned, turning often, about 10 minutes per batch. Transfer to large bowl. Add 1 tablespoon butter to pot; add onion, carrots, and celery. Saute 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.

1152

kcal

Calories

Fat

100

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Rabbit Etouffee falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rabbit Etouffee

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