Guru Rabbit – Two Ways
Rabbit is often overlooked as a protein but it has so much to offer. It is lean, sustainable (breeding like rabbits), and tastes amazing.
Here we smother it in a rich brown gravy, and have some fried. Both are traditional preparations, and both are incredibly delicious.
Rabbits sold in local supermarkets are usually sold frozen, whole, and weigh about 3 pounds.
Your butcher can cut it into the usual 6 pieces which include: two hind legs, two back pieces (also known as the saddle), and two front legs. The ribs are usually discarded, but for smothering they offer additional flavor.
Guru Smothered Rabbit
- 1 Rabbit Butchered
- ¼ cup Olive oil
- 1 large White onion (chopped)
- 1 large Poblano pepper (chopped)
- 3-4 cloves Fresh garlic (chopped)
- 1½ cups Dry red wine
- 3-4 cups Water or chicken stock
- Louisiana Love Seasoning Blends to taste
- 2 tablespoons Corn starch (dissolved in the same amount of cold water)
- 1 cup Green onions (sliced)
- Place a large, heavy pot over medium-high heat and add oil.
- Season rabbit pieces well with Louisiana Love.
- Once oil is shimmering, add just enough pieces of rabbit to cover the bottom of the pot without overcrowding.
- Note: This may have to be done in batches depending on the capacity of the pot.
- Allow the rabbit to brown well on all sides. The meat should be the color of dark chocolate, but not burnt. Adjust the heat to prevent scorching.
- Note: The browning process should take 30-45 minutes.
- Once browned, remove rabbit pieces and reserve.
- Add onions and poblano peppers to the pot and cook until well caramelized, stirring occasionally.
- Add garlic, and cook for 2-3 minutes.
- Deglaze with wine and scrape the bottom of the pot well releasing any stuck bits.
- Add water (or stock), about 2 tablespoons of Louisiana Love, and rabbit pieces to the pot and cover.
- Once boiling, reduce heat to simmer, and cook for 45 minutes to an hour or until rabbit is fork tender.
- Thicken with corn starch solution, and allow to cook for 5-7 minutes.
- Add green onion just before serving.
Guru Fried Rabbit
There are two secrets to successful frying of anything.
1) Season every step of the process including the protein or vegetable, flour, egg wash, and bread crumbs.
2) Control the oil temperature. The bigger and denser the ingredient, the lower the oil temperature must be, and the longer it will take to cook.
- 1 Rabbit Butchered
- 2 quarts Frying oil (canola, vegetable)
- 1 cup All-purpose flour
- 1 egg Large
- 2 cups Whole milk
- 3-4 cups Panko bread crumbs
- Louisiana Love Seasoning Blends
- Large, heavy pot
- Frying thermometer
- Meat thermometer
- Slotted strainer, or frying spider
- Baking sheet or platter lined with paper towels (good)
- Baking sheet fitted with wire rack (better)
Place pot over medium-high heat, add oil, and fix thermometer making sure the probe is in the middle of the oil.
Heat oil to 350°, then adjust heat to maintain the temperature.
Note: The heat will need to be increased some once the rabbit is frying. The oil should be kept above 325°. If using an electric fryer, it will self-adjust.
Make egg wash by blending cracked egg with milk.
Set up a fry station by placing the flour in a large plate, followed by the bowl of egg wash, and then a large bowl with the panko.
Season rabbit pieces, flour, egg wash, and panko bread crumbs with Louisiana Love to taste. (About a tablespoon for each).
Dust rabbit pieces with flour, coat with egg wash, and cover completed with bread crumbs.
Carefully place pieces in hot oil being careful not to overcrowd the pot.
Note: Fry similar sized pieced together.
Once golden brown, check for doneness with meat thermometer. A temperature of 150° in the thickest part of the meat is done.
Remove and allow to rest in a warm oven for 5-10 minutes.