Best 2 Edna Lewiss Smothered Rabbit Recipes

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**Smothered Rabbit: A Southern Comfort Dish with a Twist**

Smothered rabbit is a classic Southern dish that has been enjoyed for generations. This hearty and flavorful dish is typically made with rabbit meat that is dredged in flour and then browned in a skillet. The rabbit is then simmered in a flavorful sauce made with onions, celery, garlic, tomatoes, and spices. The result is a tender and juicy rabbit that is fall-off-the-bone delicious.

Smothered rabbit can be served with a variety of sides, such as mashed potatoes, rice, or cornbread. It is also a great dish to serve over biscuits or dumplings. No matter how you choose to serve it, smothered rabbit is sure to be a hit with your family and friends.

In addition to the classic smothered rabbit recipe, this article also includes a number of other variations on this dish. These variations include:

* Edna Lewis' Smothered Rabbit: This recipe uses a combination of white wine and chicken broth to create a rich and flavorful sauce.
* Spicy Smothered Rabbit: This recipe adds a kick of heat to the classic dish with the use of cayenne pepper and crushed red pepper flakes.
* Crock Pot Smothered Rabbit: This recipe is perfect for busy weeknights. Simply brown the rabbit meat and then add it to the crock pot with the other ingredients. Cook on low for 6-8 hours, or until the rabbit is tender.
* Skillet Smothered Rabbit: This recipe is a great option for those who want a quick and easy meal. Simply brown the rabbit meat and then add it to a skillet with the other ingredients. Cook over medium heat until the rabbit is tender.

No matter which recipe you choose, you are sure to enjoy this delicious and comforting dish. So gather your ingredients and get ready to make some smothered rabbit!

Here are our top 2 tried and tested recipes!

CARAMELIZED-SCALLION SAUCE



Caramelized-Scallion Sauce image

A twist on the Cantonese classic ginger-scallion sauce, this aromatic purée focuses on the flavor of scallions slow-cooked to draw out their gentle sweetness. Adding more scallions at the end brings a fresh complexity to the sauce, but if you want to keep the whole thing mellow and sweet, feel free to omit that step, and just cook all the scallions at once. It's great as a dressing for noodles, boiled or roasted vegetables and simple meats and fish.

Provided by Francis Lam

Categories     sauces and gravies, side dish

Time 40m

Yield 1 3/4 cups.

Number Of Ingredients 3

1 cup peanut or vegetable oil, plus more if needed
1 pound scallions (3 to 4 bunches)
2 teaspoons kosher salt, or to taste

Steps:

  • In a tall-sided saucepan, heat the oil over medium-low heat.
  • Trim the roots from 2/3 of the scallions, and cut them into 1-inch pieces. Pulse the scallions in a food processor until finely minced. (You may need to scrape down the sides once or twice.) Add 3/4 to 1 teaspoon kosher salt, and pulse until wet and puréed. Carefully add the purée to the oil (the oil should be warm, not hot, but be careful of splatters).
  • Raise the heat to high, and cook, stirring, until it reaches a boil. Turn the heat down to maintain a mellow but insistent sizzle. Cook, stirring every few minutes to make sure the bottom and sides aren't sticking and browning, until the purée is army green, just starting to take on brownish tones, and goes from thick and clumpy to very liquid in the pot, around 35 minutes. In truth, it's ugly. (You can cook it further to get a more browned, caramelized flavor if you like, but don't let it get dark.)
  • Meanwhile, trim the roots off the remaining scallions, and cut them into 1-inch pieces. Pulse them in the food processor until they are finely minced but not puréed. Remove the scallions to a bowl and stir in another 3/4 to 1 teaspoon salt. When the purée in the pot is ready, carefully stir in the minced scallions, and turn the heat up to high. Bring it back to a boil, stirring, and then remove the sauce to a heatproof bowl to cool to room temperature. When it has cooled, taste, and add more salt if desired.
  • Store in a jar, topping it with a little oil if necessary to keep everything submerged. The sauce keeps, refrigerated and under oil, for a couple of weeks.

Nutrition Facts : @context http, Calories 602, UnsaturatedFat 57 grams, Carbohydrate 8 grams, Fat 64 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 412 milligrams, Sugar 3 grams, TransFat 0 grams

MELTED-PEPPER SPREAD



Melted-Pepper Spread image

Think of this as a cousin of the classic pepper stews pepperonata or piperade, but cooked down and caramelized to feature the peppers and onions' sweetness and luscious, spreadable texture. Its terrific as a condiment for eggs, simply cooked meats and fish, or spread on toast for a quick meal with hearty toppings, like cheese and herbs, leftover meats or roasted vegetables.

Provided by Francis Lam

Categories     dips and spreads, vegetables

Time 40m

Yield About 2 cups, enough for 8 to 10 toasts

Number Of Ingredients 7

12 ounces onion (about 2 medium)
1/4 cup extra-virgin olive oil
Kosher salt
1 1/2 pounds red bell peppers (about 3 medium)
4 cloves garlic, thinly sliced
1 teaspoon fresh thyme leaves (about 6 sprigs)
1 1/2 teaspoons red-wine vinegar, or to taste

Steps:

  • Slice the onions thinly, into 1/8-inch half-moons. (A food processor is great here, and you can reuse it for the peppers later.)
  • Heat the oil in a large, tall-sided skillet over medium heat. Stir in the onions and 2 big pinches of salt. Stir every couple of minutes so they become soft without getting too much color (browning in spots is fine), about 10 minutes total.
  • Meanwhile, stem, seed and slice the peppers into 1/8-inch strips.
  • When the onions are ready, add the peppers and garlic and another 2 big pinches of salt, and stir until the juices collect in the bottom of the pan, then let it cook. After about 10 minutes, the juices may have cooked off, so keep a closer eye on the pan, and stir more frequently so it doesn't burn.
  • After 5 minutes or so, or when the sound has turned from a steamy bubble to a more crackling sizzle, you'll want to stir about 30 seconds to a minute, to pick up any bits that have caramelized, and dissolve them back in.
  • After another 5 minutes, or when the peppers are very soft and spreadable and everything smells fantastic and sweet, add the thyme and vinegar and cook, stirring, for 1 more minute. Taste, and add more salt or vinegar if desired. Remove the peppers from the heat, and let cool. Store, refrigerated, for up to 2 weeks. It tastes best at room temperature or warm.

Nutrition Facts : @context http, Calories 144, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 431 milligrams, Sugar 7 grams

Tips:

  • Use a heavy-bottomed pot or Dutch oven: This will help to evenly distribute the heat and prevent the rabbit from sticking.
  • Brown the rabbit meat before stewing: This will help to develop flavor and color.
  • Use a variety of vegetables in the stew: This will add flavor and texture to the dish.
  • Season the stew well: Use a combination of salt, pepper, and other herbs and spices to taste.
  • Simmer the stew for at least 1 hour: This will allow the flavors to meld and the rabbit meat to become tender.
  • Serve the stew with mashed potatoes, rice, or noodles: This will help to soak up the delicious sauce.

Conclusion:

Edna Lewis's Smothered Rabbit is a classic Southern dish that is easy to make and full of flavor. The combination of tender rabbit meat, savory vegetables, and flavorful sauce makes this dish a winner. Whether you are serving it for a special occasion or a simple weeknight dinner, this stew is sure to please everyone at the table.

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