mudflap
Ten Pointer
Got a few rabbits today and wanted different ideas besides your usual fried rabbit. Tell me what you think makes these little rodents taste good.
Bbq on crackers
One of my favorite meals. Rabbit and Andouille Gumbo
1 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 pound Andouille, 1/2-inch slices
1 1/2 teaspoons salt
1/4 teaspoon cayenne
3 bay leaves
6 cups Stock
1 rabbit, Cooked
2 tablespoons chopped fresh parsley leaves
1/2 cup chopped green onions
1 tablespoon file powder
Directions
Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat.
Stirring slowly and constantly to make a dark brown roux, the color of chocolate.
Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted.
Add the Andouille, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes.
Add the Stock, stir until the roux mixture and stock are well combined.
Bring to a boil and reduce heat to medium-low. Cook uncovered, stirring occasionally, for 2 hour.
Add rabbit to the pot and simmer for 1 hour, skimming off any fat that rises to the surface.
Remove from the heat and stir in the parsley, green onions, and file powder.
Take out the bay leaves and serve in deep bowls over rice.
One of my favorite meals. Rabbit and Andouille Gumbo
1 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 pound Andouille, 1/2-inch slices
1 1/2 teaspoons salt
1/4 teaspoon cayenne
3 bay leaves
6 cups Stock
1 rabbit, Cooked
2 tablespoons chopped fresh parsley leaves
1/2 cup chopped green onions
1 tablespoon file powder
Directions
Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat.
Stirring slowly and constantly to make a dark brown roux, the color of chocolate.
Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted.
Add the Andouille, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes.
Add the Stock, stir until the roux mixture and stock are well combined.
Bring to a boil and reduce heat to medium-low. Cook uncovered, stirring occasionally, for 2 hour.
Add rabbit to the pot and simmer for 1 hour, skimming off any fat that rises to the surface.
Remove from the heat and stir in the parsley, green onions, and file powder.
Take out the bay leaves and serve in deep bowls over rice.
sprinkle Cajun shake over the rabbit, keep the hearts and kidneys, (little appetizer bits lol) wrap in bacon and then cook on a smoker...best rabbit you have ever eaten.