Rabbitetouffee Recipes

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RABBIT ETOUFFEE



Rabbit Etouffee image

Make and share this Rabbit Etouffee recipe from Food.com.

Provided by mell_2

Categories     Stew

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.
  • Makes 4 to 6 servings.

Nutrition Facts : Calories 1122.6, Fat 57.1, SaturatedFat 18.9, Cholesterol 325.4, Sodium 750.5, Carbohydrate 14.4, Fiber 1.8, Sugar 4.4, Protein 110.3

CHEF JOHN'S SHRIMP ETOUFFEE



Chef John's Shrimp Etouffee image

We're going to use this spicy and delicious New Orleans classic to demonstrate that it is possible to get good results from using waterlogged frozen shrimp, which unfortunately is sometimes the only option. To make them work we've got to use a few tricks. I prefer this with little chunks of browned chicken or pork, actually.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Etouffee Recipes

Time 1h15m

Yield 4

Number Of Ingredients 23

¾ teaspoon paprika
¼ teaspoon ground thyme
¼ teaspoon dried oregano
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon white pepper
¼ teaspoon ground black pepper
2 pounds shrimp, peeled and deveined
½ teaspoon salt
1 tablespoon vegetable oil
3 tablespoons butter
⅓ cup diced onion
⅓ cup diced green bell pepper
⅓ cup thinly sliced celery
2 tablespoons all-purpose flour, or as needed
½ cup diced tomatoes
1 ¾ cups chicken stock, or as needed
½ teaspoon Worcestershire sauce
1 dash hot sauce, or more to taste
salt to taste
¼ cup sliced green onions
2 cups cooked rice, or to taste

Steps:

  • Whisk paprika, thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.
  • Drain shrimp in a colander for at least 15 minutes. Transfer to a bowl lined with paper towels and dry shrimp for about 3 minutes. Remove paper towels from bowl and season shrimp with 1 teaspoon salt and 1 teaspoon spice blend. Toss to coat shrimp with spice blend.
  • Heat vegetable oil a large heavy skillet over high heat until oil is smoking hot. Cook shrimp in the hot oil without stirring for 1 minute; stir, and cook 1 minute more.
  • Transfer shrimp to a large bowl. Let stand until juice forms in bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary.
  • Melt butter in large skillet over medium heat until butter begins to turn tan at the edges. Saute onion, celery, and green pepper in hot butter until softened, about 5 minutes. Pour in remaining spice blend.
  • Sprinkle flour into vegetable mixture and saute until combined, 3 to 4 minutes. Stir in tomatoes; cook until tomato juices begin to brown on bottom of pan, about 3 minutes. Whisk stock into vegetable mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. Stir in Worcestershire sauce and hot sauce. Season with salt to taste.
  • Stir shrimp into etouffee sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute.
  • Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls.

Nutrition Facts : Calories 423.6 calories, Carbohydrate 30.2 g, Cholesterol 368.9 mg, Fat 14.7 g, Fiber 1.8 g, Protein 40.8 g, SaturatedFat 6.7 g, Sodium 1114 mg, Sugar 2.3 g

INDIVIDUAL SAVOURY RABBIT PUDDINGS - FROM LEFTOVER ROAST



Individual Savoury Rabbit Puddings - from Leftover Roast image

I needed a hearty way of using the previous nights leftover roast rabbit and veggies for my partner. This recipe is based on the flavours and seasonings already coming from the previously roasted meat, the seasonings I used to bake the rabbit initially were seeded mustard, garlic, fresh thyme leaves and salt & pepper. I had just purchased a silicone muffin tray and decided to bake along the lines of an English savoury pudding. These turned out so well, and were very popular with my carnivore partner & friends.

Provided by Sommelier to boot

Categories     Rabbit

Time 50m

Yield 8 puddings, 4 serving(s)

Number Of Ingredients 8

1 day old French roll, sliced into 1 . 5 inch thick rounds
3 eggs, free range
1/2 cup milk, full cream
1 1/2 cups rabbit, roasted meat, roughly chopped
2/3 cup vegetables, leftover roughly chopped I used onion & potato
1/2 cup double cream
1 birds eye chile, thinly sliced
2 sheets puff pastry

Steps:

  • Preheat oven to 210°C.
  • If you are using a traditional metal muffin tray grease it then preheat for 10 minutes prior to baking.
  • Prepare the french stick by cutting into 8 rounds, then in a separate bowl crack eggs, whisk them together and then whisk the milk inches.
  • Soak the bread rounds in the egg mixture until completely drenched, about 20 minutes, like french toast.
  • Combine rabbit and veggies in a bowl, slowly add cream to coat and make a dry sauce.
  • Add the diced chile.
  • When the bread rounds in the egg mixture are ready,.
  • Cut the puff pastry into 9cm diameter rounds, or wide enough to cover the bottom and sides of each muffin hole to just a little below the rim.
  • Fill with the rabbit mixture to the puff pastry line.
  • Place the bread in the egg mixture on top of each pudding and push them firmly down into the rabbit mixture.
  • Bake for 20 minutes or until top of bread is dark gold and crispy.
  • The puddings are moist but don't have any sauce in the centre so I served them with a mushroom sauce which was absorbed beautifully by the rabbit puddings. Serve as a main with sauce and veggies, or appetizer just with the sauce. This looks different, and your guests will be excited to try them, a great and inexpensive way to use up leftovers.
  • Serve with a creamy chardonnay.

Nutrition Facts : Calories 883.7, Fat 63, SaturatedFat 20.6, Cholesterol 203.7, Sodium 442.9, Carbohydrate 63.6, Fiber 2.3, Sugar 1.9, Protein 16.3

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