Cajun Rabbit in a Brown Gravy
Wildlife was and is essential to the Cajun diet. Rabbits were plentiful (because they breed like rabbits), furnished a good amount of meat per animal, and tasted absolutely delicious.
Rabbit is still widely hunted in the woods and swamps of Louisiana, and it is available in some local grocery stores as a farm raised product. Either way, the meat is lean and tough, so braising is the way to go here.
A pressure cooker will reduce the braising time by half if used once the browning of the meat and vegetables are done.
Ingredients:• 1 large Rabbit (5-5½ lbs., cut into 6 pieces)• 2 tablespoons Neutral oil (vegetable, canola, etc)• 2 mediumYellow onions (chopped)• ½ lbMushrooms (White, button quartered)• 4-5 cloves Garlic (chopped)• 1 cupDry white wine (Chardonnay)• 1 quart Water or chicken stock• 2 tablespoons Corn starch (dissolved in 2 tablespoons cold water)• 1 cupGreen onions (chopped)• Louisiana Love Seasoning blends to taste
Method:1. Pat rabbit pieces very dry on paper towels. 2. Place a large, heavy pot over medium-high heat and add oil.3. Once oil is shimmering and slightly smokey, add only enough rabbit pieces to cover the bottom without overcrowding.4. Allow to brown well until the pork chops release when turned without sticking, 5-7 minutes.5. Turn all pieces over, browning the other sides. Reduce heat to medium if necessary.6. Continue browning on all sides until a very dark brown color is achieved.7. This should take 15-20 minutes.8. Remove and repeat process for remaining rabbit.9. Add onions and musrooms, stirring occasionally and cooking until well browned and caramelized.10. Add garlic and cook for 1-2 minutes, being careful not to burn.11. Deglaze with wine scraping up all the fond.12. Add all the rabbit back to the pot, cover with water or stock, add 1-2 tablespoons of Louisiana Love, and cover.13. Once liquid is boiling, reduce heat to a slow boil and cook for 35-40 minutes until rabbitis very tender.14. While slowly stirring gravy, add corn starch slurry until desired thickness is reached.15. Taste and adjust seasoning.16. Add green onions.17. Serve over Louisiana rice.
Fried Rabbit
The best part of the rabbit to fry is the tenderloin, sometimes referred to as the backstrap. Itcooks quickly, is tender, and remains juicy if not cooked beyond 160º
Ingredients:• 1 quart Canola oil• 1 lb.Rabbit tenderloin• ½ cupAll-purpose flour• 1 egg• 2 cups Whole milk• 4 cups Panko bread crumbs• Louisiana Love Seasoning Blends to taste
Method:1. Place a heavy, 5 quart pot over medium-high heat, add oil, and place frying thermometer on the side of the pot to read oil temperature.2. Heat oil to 375º3. While oil is heating, season rabbit with Louisiana Love to taste.4. Place flour on a plate and season with 1 tablespoon of Louisiana Love.5. Add egg and milk to a suitable bowl, add 1 tablespoon of Louisiana Love, and whisk well to combine.6. Place breadcrumbs on a large plate or platter adding 2 tablespoons of Louisiana Love.7. Dust rabbit pieces with flour, shake off excess, then pass in egg wash, and then coat in breadcrumbs, reserving on a platter.8. Once oil reaches temperature, add 3-4 pieces of rabbit, frying until golden, then removing to a wire rack placed inside of a sheet pan to drain. 9. Repeat for remaining pieces.10. Allow to cool for 4-5 minutes and enjoy.
Stay hungry!