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<blockquote data-quote="r00s7a" data-source="post: 2695376" data-attributes="member: 9675"><p>Fixed a winner last night, first time I had ever cooked it. Got a few rabbits this weekend, so I made up some rabbit fricasee. I would change a few things on this recipe. After frying rabbit, it took a considerable amount more oil to make the roux. This is a french/cajun recipe and it did not call for any cayenne pepper. I added it to mine after tasting. It is very similar to etouffee, so in my opinion it needed a kick. Great recipe though, hearty and gf loved it.</p><p></p><p>Ingredients</p><p>1/2 cup olive oil</p><p>2 rabbits, rinsed and cut into 8 pieces each (I used hindquarters only from 4 rabbits)</p><p>1 tablespoon Essence, recipe follows</p><p>1/2 cup all-purpose flour</p><p>2 cups chopped yellow onions</p><p>1 cup chopped celery</p><p>1/2 cup chopped green bell peppers</p><p>1 1/2 cups chopped tomatoes</p><p>2 green onions, chopped (green and white parts separated)</p><p>4 garlic cloves, minced</p><p>1 tablespoon tomato paste</p><p>4 cups chicken stock or broth, plus more if necessary</p><p>1 tablespoon chopped fresh thyme leaves</p><p>1 1/2 teaspoons salt</p><p>2 tablespoons chopped fresh parsley leaves</p><p>Cooked white rice, for serving</p><p></p><p>In a large Dutch oven heat the oil over medium-high heat. Season the rabbit pieces with the Creole seasoning and, working in batches if necessary, cook until browned on all sides, about 10 minutes. Transfer the rabbit to a plate lined with paper towels and reduce the heat to medium. Add the flour to the oil in the pot and whisk to combine. Cook, stirring constantly, until the roux is a golden brown color, about 10 minutes. Add the onions, celery, bell pepper, tomatoes, white parts of the green onions and the garlic and cook until vegetables are soft, about 10 minutes. Stir in the tomato paste and chicken stock and bring to a boil. Return the rabbit to the pot and return to a boil. Add the thyme and salt, reduce heat to a simmer, and cook, uncovered, until the rabbit is very tender, about 2 hours, adding more broth or water, if necessary, if the sauce gets too thick.</p><p></p><p>When the rabbit is tender and you are ready to serve the stew, add the green parts of the green onions and parsley and cook for 5 minutes. Serve the rabbit with the gravy over hot white rice.</p><p></p><p><img src="https://www.okshooters.com/data/MetaMirrorCache/questmhsa.com_r00s7a_fricasee.JPG" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p></blockquote><p></p>
[QUOTE="r00s7a, post: 2695376, member: 9675"] Fixed a winner last night, first time I had ever cooked it. Got a few rabbits this weekend, so I made up some rabbit fricasee. I would change a few things on this recipe. After frying rabbit, it took a considerable amount more oil to make the roux. This is a french/cajun recipe and it did not call for any cayenne pepper. I added it to mine after tasting. It is very similar to etouffee, so in my opinion it needed a kick. Great recipe though, hearty and gf loved it. Ingredients 1/2 cup olive oil 2 rabbits, rinsed and cut into 8 pieces each (I used hindquarters only from 4 rabbits) 1 tablespoon Essence, recipe follows 1/2 cup all-purpose flour 2 cups chopped yellow onions 1 cup chopped celery 1/2 cup chopped green bell peppers 1 1/2 cups chopped tomatoes 2 green onions, chopped (green and white parts separated) 4 garlic cloves, minced 1 tablespoon tomato paste 4 cups chicken stock or broth, plus more if necessary 1 tablespoon chopped fresh thyme leaves 1 1/2 teaspoons salt 2 tablespoons chopped fresh parsley leaves Cooked white rice, for serving In a large Dutch oven heat the oil over medium-high heat. Season the rabbit pieces with the Creole seasoning and, working in batches if necessary, cook until browned on all sides, about 10 minutes. Transfer the rabbit to a plate lined with paper towels and reduce the heat to medium. Add the flour to the oil in the pot and whisk to combine. Cook, stirring constantly, until the roux is a golden brown color, about 10 minutes. Add the onions, celery, bell pepper, tomatoes, white parts of the green onions and the garlic and cook until vegetables are soft, about 10 minutes. Stir in the tomato paste and chicken stock and bring to a boil. Return the rabbit to the pot and return to a boil. Add the thyme and salt, reduce heat to a simmer, and cook, uncovered, until the rabbit is very tender, about 2 hours, adding more broth or water, if necessary, if the sauce gets too thick. When the rabbit is tender and you are ready to serve the stew, add the green parts of the green onions and parsley and cook for 5 minutes. Serve the rabbit with the gravy over hot white rice. [IMG]https://www.okshooters.com/data/MetaMirrorCache/questmhsa.com_r00s7a_fricasee.JPG[/IMG] [/QUOTE]
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