CAJUN-STYLE STUFFED RABBIT LEGS
John Folse, a chef and educator in Louisiana, shared this recipe for legs of rabbit boned and stuffed with crabmeat and served with a light red-wine sauce.
Provided by Craig Claiborne
Categories dinner, project, main course
Time 1h45m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Using small knife or boning knife, starting at top of each thigh bone, cut meat from bone, pushing and scraping as necessary, down to the leg bone. Cut off and reserve thigh bones. Leave leg bone intact and attached to boned thigh.
- Place pieces in a flat dish and sprinkle with 4 tablespoons each of chopped onion and celery, carrot rounds, syrup, 2 tablespoons wine, basil, tarragon, thyme, 1/8 teaspoon cayenne and salt. Blend well and set aside to marinate, preferably overnight in refrigerator.
- Meanwhile, heat oven to 450 degrees.
- Place reserved rabbit bones in one layer in a small skillet and place in oven. Bake until well browned, 30 to 40 minutes. Remove from oven but do not turn off oven. Add remaining 8 tablespoons of wine and the water and bring to boil on top of stove. Cook, stirring occasionally, about 20 minutes, or until liquid is reduced to about 1/2 cup. Discard bones and set sauce aside.
- Put crab meat in a bowl. Heat butter in a small skillet and add remaining 2 tablespoons each of onion and celery, along with sweet pepper and garlic. Cook briefly, stirring, and add to crab meat. Add mustard, remaining 1/8 teaspoon cayenne, sherry, lemon juice, bread crumbs, cream, salt and pepper to taste. Blend well with fingers.
- Open up thigh cavity of each leg and fill with equal portions of crab mixture. Press around top of thigh to compact the filling. Arrange stuffed legs in one layer in a baking dish. Bake in oven 30 minutes.
- To serve, cut each thigh crosswise into four pieces of equal size. Serve with the reheated sherry sauce spooned over.
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 19 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 9 grams, Sodium 899 milligrams, Sugar 10 grams, TransFat 0 grams
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Manisha d.c
[email protected]I'm not a big fan of rabbit, but this recipe made me change my mind. The Cajun spices really enhanced the flavor of the meat.
Dipak Hero
[email protected]This recipe is a great way to impress your guests. It's elegant and delicious.
c daddy
[email protected]I made this dish for a potluck and it was a big hit. Everyone loved the unique flavor of the rabbit legs.
Ghulam Shabir
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The rabbit legs were fall-off-the-bone tender and the stuffing was flavorful and moist.
Samia mosammed
[email protected]I'm so glad I found this recipe! It's a great way to cook rabbit legs and the stuffing is delicious.
hamza ramzan
[email protected]This dish was a little too spicy for my taste. I think I'll use less cayenne pepper next time.
katherine double
[email protected]I love the combination of flavors in this dish. The Cajun spices, the sweetness of the apples, and the crunch of the pecans all come together perfectly.
MD Joy Ahmed
[email protected]This recipe is a great way to use up leftover rabbit meat.
Namuwanga Saudah
[email protected]I'm not sure what went wrong, but my rabbit legs turned out tough and chewy. I think I might have overcooked them.
Emms Boldurat
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
Karl Weber
[email protected]The stuffing was a bit bland for my taste. I added some extra herbs and spices and it was much better.
Emir Selmani
[email protected]This recipe is a keeper! I've made it twice now and it's always a hit with my family and friends.
Alam Fhg
[email protected]I followed the recipe exactly and the rabbit legs came out dry. I think I should have cooked them for less time.
Anisa Fatima
[email protected]This dish was easy to make and turned out great. I used chicken thighs instead of rabbit legs, and it was still delicious.
FaDePSYCHO
[email protected]I'm not a big fan of rabbit, but this recipe changed my mind. The Cajun spices really elevated the flavor of the meat, and the stuffing was a great addition.
SS ID SHOP
[email protected]This recipe was a hit! The rabbit legs were succulent and flavorful, and the stuffing was perfectly seasoned. I especially loved the crispy skin.