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Rabbit Etouffee
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Submitted by:
Jimmy |
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Etouffee from the south with rabbit. |
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INGREDIENTS:
- 8 ounces , Bacon Chopped
- 2 whole , Rabbit Cut in Pieces
- 1 tablespoon(s) , Butter
- 1 large , Red Onion Chopped
- 2 large , Carrots Chopped
- 2 large , Celery Stalks Chopped
- 6 large , Garlic Cloves Chopped
- 6 sprig(s) , Fresh Thyme
- 2 whole , Bay Leaves
- 2 cup(s) , Dry Red Wine
- 3 cup(s) , Chicken Broth
- 2 cup(s) , Canned Crushed Tomatoes
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| Instructions: |
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. |
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