Braised Rabbit

The rotisserie rabbit has been such a big hit for this blog I thought I should add another rabbit recipe.

2½ lbs rabbit pieces

1 lemon, sliced

1 tsp dry mustard

1 tsp paprika

¼ tsp cayenne pepper

½ tsp black pepper

1 tsp garlic powder

1 onion, thinly sliced

1 green, red or yellow pepper, thinly sliced

1 pint stewed tomatoes

1 cup chicken broth

½ cup white wine

1 bay leaf

½ cup flour (more or less)

2-3 tbsp vegetable oil

Cover rabbit pieces with cold water and lemon slices and soak overnight in fridge.  The next day, drain the rabbit and pat the pieces dry with paper towels.  (Soaking overnight with lemon helps whiten the meat and remove any strong gamey taste).

Mix flour, mustard, paprika, peppers and garlic powder together in medium bowl.  Dredge the rabbit pieces through the flour mixture.  Heat oil in large cast iron skillet and fry the rabbit on all sides until golden brown; remove to plate and cover with aluminum foil to keep warm. 

Cook the onion and peppers in the same pan juices for one minute.  Add tomatoes, chicken broth and bay leaf and bring mixture to a boil.  Return rabbit to the pan and spoon the sauce over. 

Partially cover and cook over medium low heat for about 45 minutes; add wine last and cook for 10 more minutes.  Remove bay leaf before serving. 

Yield: 4 servings

© Crackerberries 2011

Yankee Jambalaya

½ lb pork tenderloin chops

1 lb shrimp

1 onion, chopped

2 stalks celery, chopped

3 cloves garlic, minced

2 cups chicken broth

½ cup stout beer

1 qt stewed tomatoes

1 tbsp oil

¾ cup rice

1 tsp thyme

1 tsp basil

¼ tsp cayenne pepper

1 bay leaf

1½ tsp Creole seasoning

Chop pork tenderloin into ½ inch chunks; sprinkle with Creole seasoning and cook in hot oil with garlic for about 8 minutes.  Add celery and onion and cook 5 minutes longer.  Pour in chicken broth, beer, tomatoes rice, thyme, basil, pepper and bay leaf; bring to a boil.  Reduce heat, cover and cook 15-20 minutes.  Stir in shrimp and return to boil, reduce heat and cook covered about 5-10 minutes longer or until shrimp is pink and opaque.  Discard bay leaf before serving.

 

© Crackerberries 2011