Best 2 Rabbit Etouffee Recipes

Indulge in the flavors of Louisiana with our curated collection of rabbit étouffée recipes. This classic Cajun dish combines succulent rabbit meat with a rich, flavorful sauce made from a roux, tomatoes, and the holy trinity of celery, bell peppers, and onions. Discover variations that cater to different preferences, including a traditional recipe, a simplified version, and a spicy rendition for those who love a kick. Each recipe provides step-by-step instructions, cooking tips, and serving suggestions to ensure a delicious and authentic étouffée experience. Whether you're a seasoned cook or a beginner, our recipes will guide you in creating this beloved dish that is sure to impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

RABBIT ETOUFFEE

Rabbit Etouffee image

Make and share this Rabbit Etouffee recipe from Food.com.

Provided by mell_2

Categories Stew

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

8 ounces bacon, chopped
2 (1 1/2-1 3/4 lb) rabbits, thawed if frozen, each cut into 8 pieces or 3 1/2 lbs chicken thighs
1 tablespoon butter
1 large red onion, chopped
2 carrots, peeled, chopped
2 celery ribs, chopped
6 garlic cloves, chopped
6 large fresh thyme sprigs
2 bay leaves
2 cups dry red wine
3 cups low sodium chicken broth
2 cups canned crushed tomatoes in puree

Steps:

Preheat oven to 350°F Sauté bacon in wide ovenproof pot over medium heat until crisp. Transfer bacon to paper towels.
Sprinkle rabbit with salt and pepper. Increase heat to medium-high. Working in batches, add rabbit to pot and sauté until browned, turning often, about 10 minutes per batch. Transfer to large bowl. Add 1 tablespoon butter to pot; add onion, carrots, and celery. Sauté until vegetables begin to brown, about 10 minutes. Add garlic, thyme, and bay leaves; stir 1 minute. Return rabbit and bacon to pot. Add wine; simmer 5 minutes. Stir in broth and tomatoes; bring to boil. Cover pot tightly. Transfer to oven and cook rabbit until very tender, about 1 hour 15 minutes. Season with salt and pepper. Divide among plates; spoon grits alongside.
Makes 4 to 6 servings.

Nutrition Facts : Calories 1122.6, Fat 57.1, SaturatedFat 18.9, Cholesterol 325.4, Sodium 750.5, Carbohydrate 14.4, Fiber 1.8, Sugar 4.4, Protein 110.3

RABBIT éTOUFFéE WITH BAKED CHEESE GRITS

Rabbit étouffée with Baked Cheese Grits image

This slow braised rabbit gets a touch of acidity from a tomato sauce.

Categories Game Garlic Onion Tomato Braise Sauté Rabbit Bacon Carrot Red Wine Winter Thyme Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 13

Ingredients

8 ounces bacon, chopped
2 1 1/2- to 1 3/4-pound rabbits, thawed if frozen, each cut into 8 pieces, or 3 1/2 pounds chicken thighs
1 tablespoon butter
1 large red onion, chopped
2 carrots, peeled, chopped
2 celery stalks, chopped
6 garlic cloves, chopped
6 large fresh thyme sprigs
2 bay leaves
2 cups dry red wine
3 cups low-salt chicken broth
2 cups canned crushed tomatoes with added puree
Baked Cheese Grits

Steps:

Preheat oven to 350°F. Sauté bacon in wide ovenproof pot over medium heat until crisp. Transfer bacon to paper towels.
Sprinkle rabbit with salt and pepper. Increase heat to medium-high. Working in batches, add rabbit to pot and sauté until browned, turning often, about 10 minutes per batch. Transfer to large bowl. Add 1 tablespoon butter to pot; add onion, carrots, and celery. Sauté until vegetables begin to brown, about 10 minutes. Add garlic, thyme, and bay leaves; stir 1 minute. Return rabbit and bacon to pot. Add wine; simmer 5 minutes. Stir in broth and tomatoes; bring to boil. Cover pot tightly. Transfer to oven and cook rabbit until very tender, about 1 hour 15 minutes. Season with salt and pepper. Divide among plates; spoon grits alongside.

Tips:

Use a large pot: Etouffée is a stew-like dish, so you'll need a large pot to accommodate all of the ingredients. A Dutch oven or large stockpot is a good option.
Brown the rabbit meat well: Browning the meat adds flavor and helps to thicken the sauce. Be sure to brown the meat in batches so that it doesn't overcrowd the pot and steam instead of brown.
Use a good quality roux: The roux is the base of the etouffée sauce, so it's important to use a good quality roux. A dark roux will give the sauce a richer flavor, while a light roux will result in a lighter sauce.
Add the vegetables gradually: Don't add all of the vegetables to the pot at once. Add them gradually so that they have time to cook evenly.
Simmer the etouffée for at least 30 minutes: This will allow the flavors to meld and the sauce to thicken.
Season the etouffée to taste: Be sure to season the etouffée to taste with salt, pepper, and cayenne pepper.
Serve the etouffée over rice: Etouffée is traditionally served over rice. You can also serve it with pasta or mashed potatoes.

Conclusion:

Rabbit etouffée is a delicious and versatile dish that can be enjoyed for lunch or dinner. It's a great way to use up leftover rabbit meat, and it's also a good dish to make ahead of time. The etouffée can be stored in the refrigerator for up to 3 days, or it can be frozen for up to 3 months.