Rabbit Etouffee

Name: Rabbit Etouffee
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

12 ingredients

3 steps

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

Directions

1

Preheat oven to 350°F 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.
3

Makes 4 to 6 servings.