May 10, 2010

Kill the Wabbit

Ok so I have a good rabbit recipe that I have found on the net and modified slightly. Because I am fascinated with southern food at the moment I think this may fit the bill for the camp oven experiment at the next Little Dog Down session.

Brunswick Stew
(From http://www.recipezarr.com/ and modified.)

Make this stew with chicken, rabbit or squirrel.
Serve with Cornbread.

6 3/4 hours | 45 min prep
Serves 8

2 2/3 slices bacon, diced
4 tablespoons flour
1 1/3 teaspoons salt
2/3 teaspoon pepper
1 1/3 pinches cayenne
3 cups chicken stock
Verjuice
5 1/3 lbs (2.418 kg) rabbit, cut up
4 onions, thinly sliced
3 red rascal potatoes
5 1/3 large tomatoes, chopped (2 tin tomatoes)
1 1/3 bell peppers, chopped
2/3 teaspoon dried leaf thyme, crumbled
2 2/3 cups lima beans
2 2/3 cups corn kernels
2/3 – 1 1/3 cup okra, sliced
2 2/3 tablespoons parsley
1 1/3 tablespoons Worcestershire sauce
Tabasco sauce to taste

Cook bacon until fat is rendered.
Remove the bacon bits and set aside.
Dredge the meat in flour seasoned with the salt, pepper and cayenne.
Brown the meat in the bacon grease with the onions.
Add 2 cups chicken stock, tomatoes, bell pepper and meat to crockpot.
Cover and cook on low 4-8 hours or according to your pot! Add more stock if needed.
Add all other ingredients, including bacon.
Cover and cook on high 25-30 minutes or until vegetables are tender.

I plan to serve the rabbit with corn bread to tie in with the southern influences of flavour and okra.

I have abandoned the Bunny alla Cacciatora idea because Monique and Brett cooked it the other night. Monique liked it, but Brett wasn't really that fussed. I thought that doing something with different flavours may help the dish along, and help my confidence. I really want to enjoy this flavour and cook a good dish.

The question is...is it wabbit season??? I've never eaten rabbit before. I think I have a good recipe that may work well in the camp oven...but I'm not really keen on eating rabbit. Don't really know why. All I can see is Elmer Fudd.

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