Rabbit étouffée with Baked Cheese Grits

Rabbit étouffée with Baked Cheese Grits
Photo by Pornchai Mittongtare

Ingredients

  • 2 cups canned crushed tomatoes with added puree
  • 2 celery stalks
  • 2 bay leaves
  • 2 1 1/2-to 1 3/4-pound rabbits or 3 1/2 pounds chicken thighs
  • Baked Cheese Grits
  • 6 large fresh thyme sprigs
  • 8 ounces bacon
  • + 6 more ingredients
    • 2 carrots
    • 1 tablespoon butter
    • 2 cups dry red wine
    • 3 cups low-salt chicken broth
    • 6 garlic cloves
    • 1 large red onion

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. Tran...

View full recipe at Epicurious

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