Rabbit Étouffée With Baked Cheese Grits
Serves: 3
Fredy Murphy
1 January 1970
Based on User reviews:
43
Spice
66
Sweetness
42
Sourness
28
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
230 g
Bacon (chopped)1 tbsp
Butter1 large
Red Onion (chopped)6 large
Thyme (fresh sprigs)2 cups
Red Wine (dry)2 cups
Crushed Tomatoes (canned)Directions:
1
Preheat oven to 350°F
2
Sauté bacon in wide ovenproof pot over medium heat until crisp
3
Transfer bacon to paper towels
4
Sprinkle rabbit with salt and pepper
5
Increase heat to medium-high
6
Working in batches, add rabbit to pot and sauté until browned, turning often, about 10 minutes per batch
7
Transfer to large bowl
8
Add 1 tablespoon butter to pot; add onion, carrots, and celery
9
Sauté until vegetables begin to brown, about 10 minutes
10
Add garlic, thyme, and bay leaves; stir 1 minute
11
Return rabbit and bacon to pot
12
Add wine; simmer 5 minutes
13
Stir in broth and tomatoes; bring to boil
14
Cover pot tightly
15
Transfer to oven and cook rabbit until very tender, about 1 hour 15 minutes
16
Season with salt and pepper
17
Divide among plates; spoon grits alongside
18
Preheat oven to 350°F
19
Sauté bacon in wide ovenproof pot over medium heat until crisp
20
Transfer bacon to paper towels
21
Sprinkle rabbit with salt and pepper
22
Increase heat to medium-high
23
Working in batches, add rabbit to pot and sauté until browned, turning often, about 10 minutes per batch
24
Transfer to large bowl
25
Add 1 tablespoon butter to pot; add onion, carrots, and celery
26
Sauté until vegetables begin to brown, about 10 minutes
27
Add garlic, thyme, and bay leaves; stir 1 minute
28
Return rabbit and bacon to pot
29
Add wine; simmer 5 minutes
30
Stir in broth and tomatoes; bring to boil
31
Cover pot tightly
32
Transfer to oven and cook rabbit until very tender, about 1 hour 15 minutes
33
Season with salt and pepper
34
Divide among plates; spoon grits alongside