Monday, August 1, 2011

Rabbit Fricasee

Yes you read that correctly. This is a rabbit recipe. I ate it, I survived, and I actually enjoyed it; quite a bit to tell the truth. After much convincing and pulling teeth, Jeremiah finally managed to get me to buy rabbit. I'll admit, I was really grossed out by the idea. And rabbits (bunnies!) are so cute and fuzzy, how could I eat one?? Ah well, this little bunneh was mighty tasty. To tell you the truth, that ol' saying is right on target: "it tastes like chicken." The meat was very tender and the flavor of the gravy fantastic. If you feel like being adventurous, give this one a try! The ingredient list is long, but you probably have most of it already. And in case you're wondering, don't ask me how to pronounce the title, because I still have no idea.

Rabbit Fricasee
Prep: 20 min / Cook: 2 hours, 40 min
Yield: 4-6 servings

1/2 cup vegetable oil
1-1/2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1 box frozen rabbit, thawed and cut into pieces
1/2 cup all-purpose flour
2 cups chopped yellow onion
1 cup chopped celery
1/2 chopped green bell pepper
1-1/2 cups chopped tomatoes (I accidentally forgot this one)
4 garlic cloves, pressed or minced
1 tablespoon tomato paste
4 cups chicken stock or broth (or homemade turkey)
1-1/2 teaspoons salt
2 teaspoons dried parsley
Cooked rice, for serving

1. In a large heavy pot or Dutch oven, heat the oil over medium-high heat. Combine the spices (paprika through thyme) and season the rabbit with the spice mixture. Brown rabbit on all sides in the pot and transfer to a plate (it does not have to be cooked through).

2. Add the flour to the oil in the pot and whisk to combine. Continue to whisk until the roux is golden brown, about 10 minutes. Add the onions, celery, bell pepper, tomatoes and garlic. Cook until soft, about 10 minutes. It may look like a strange pasty consistency at this point.

3. Stir in the tomato paste and chicken stock and bring to a boil. Add the rabbit pieces and salt. Reduce heat and simmer, uncovered, for about 2 hours until the rabbit is very tender. Stir occassionally and add water if the sauce gets too thick.

4. Add the parsley. Serve rabbit and gravy over white rice.

Recipe adapted from Emeril Lagasse

My Review

  • Preparation: 2
    • The hands-on time is short, but it takes some planning ahead.
  • Taste: 5
    • The rabbit was amazingly tender and had wonderful flavor.
  • Cost: 1
    • Buying rabbit at the grocery store is expensive. It's okay for special occassions, but not something I would do regularly.
  • Clean-up: 4
  • Changes
    • I forgot to add the tomatoes, which may have added more body to the sauce and additional flavor too.
    • The original recipe said to use 2 rabbits but I got one box (I think it was 1.5 - 2 pounds) and that was just right with the amount of gravy.
    • I adapted the spice rub because Emeril's recipe made almost a cup of the stuff and I didn't want any extra.
  • Summary
    • It's pricey, it's somewhat scary, and it takes a long time to make, but it tastes delicious!

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