Smothered Rabbit Chicken Recipes

SMOTHERED RABBIT WITH TARRAGON SAUCE (CHICKEN)

Steps:

• In plastic bag combine flour, tarragon, salt, and pepper. Add the rabbit or chicken pieces one at a time; shake well to cover with flour.
• In large skillet, melt butter; add oil. Once oil is a frying temperature, sauté the rabbit/chicken a few at a time until browned. Add broth; cover and simmer 50-60 minutes or until tender. Remove chicken and thicken pan juices.

CREOLE RABBIT - LOUISIANA STYLE

Steps:

• Dry rabbit and place in bowl.
• Combine salt, black pepper, cayenne pepper, onion, garlic and vinegar.
• Pour over rabbit, turning pieces to coat.
• Cover bowl and marinade overnight in refrigerator.
• Transfer rabbit and marinade to well-greased baking dish.
• Bake in preheated 450°F oven 1 hour.
• Combine remaining ingredients and pour over rabbit.
• Bake 30 to 45 minutes longer, until rabbit is fork-tender.
• Serve warm.

EDNA LEWIS'S SMOTHERED RABBIT

Steps:

• Roll the pieces of rabbit in the seasoned flour, and let them set for 20 minutes.
• Heat a large skillet, and cook the butter until it foams, then add the bacon pieces. When they become a bit browned, remove them with a slotted spoon, and put in the pieces of rabbit, except the four front quarter pieces (they can be used later in a soup or stew).
• Brown on both sides, and sprinkle over the browned pieces with defatted bacon, onion or shallot and 1/4 cup water. Cover, and set into oven at 300, or leave to cook on burner slowly for 45 minutes. Serve hot as you would serve fried chicken.

SMOTHERED RABBIT /CHICKEN

Steps:

• 1. mix marinade in ziplock bag. wash meat and put in bag,seal bag and rub meat with marinade,lay flat on a cookie sheet refrigerate.turn bag often
• 2. when ready to cook your meat,take meat out of bag and rinse thoroughly.rinse the onion,set aside.
• 3. mix flour,paprika,salt in ziplock bag or bowl dredge chicken in flour mix shaking off extra flour.
• 4. in large skillet,heat butter and oil on med. high until sizzling do not burn. add meat, turn down to med. let cook for 10 min, each side, add more butter and oil if needed,your meat should be golden on both sides.
• 5. if there more than about 2 tablespoons of oil/butter left in pan drain off. now pour your chicken broth over meat add your rinsed onion from your marinade, add bouillon
• 6. let simmer on med.low for and 1 - 1 1/2 hours, all depends on how big your pieces are. DO NOT COVER.
• 7. This makes a gravy out of this world. I serve with mashed potatoes or rice and buttermilk biscuits,and a green veg. or fresh salad