re: Smothered rabbit for the LSU game

I ain't cooking it, but here's how my EP buddies would do it:

Ingredients

3 rabbits, cut into 6 pieces each
2 large onions, med diced
3 cloves garlic
1 lb good EP smoked sausage
1/2 cup oil
Stock or water to cover
Salt, black and red pepper
12 pack of beer
No. 12 Black iron pot
Rice
Biscuits



Method

Cut up the rabbits and sausage. Heat oil and brown the sausage well over medium heat.

Season the rabbit liberally with salt, black and red pepper. Dice onions and mince the garlic. Drink a few beers.

Remove the sausage and begin browning the rabbit. Don't crowd the pot. Brown the shite out of each piece, turning as needed. Drink several beers. If you haven't had a six pack by this stage, you're cooking way too damn fast.

When the rabbit has all been browned and set aside, add the onions and brown the shite out of them. Drink a beer or two. Add the garlic once the onions are dark, dark brown. Pour a few T of beer in the pot to deglaze as needed.

Add the sausage and tougher pieces of rabbit back in (legs). Slowly, add stock in small portions. Maybe a cup or so at a time...add a cup. Stir. Simmer. Add another cup and repeat, etc. drink beers. You must do this step slowly to develop the sauce.

Once the liquid is 1/2 way up the meat in the pot (you've dropped in the ribs and saddle by now), taste, reseason, and lid. Simmer on low until tender. This will be one to two hours. Plenty of time to make rice, biscuits and drink beer.

Squirrel is better, by the way.