Rabbit Fricassee : Sort Of & Cornbread... Recipie w Pics

There has been several recent threads about rabbit recipies, given hunting season and such... So I thought now might be a good time to do a recipie w pics. This one is simple, yet outstanding.

1st and foremost... Where I come from, there is a difference between a "cottontail" and a "swamp rabbit." Cottontails are smaller, and much more tender than the typical south Louisiana swamp rabbit. You can cook them the same... But a fried or baked cottontail is the best way to enjoy those tender gifts to the planet. That said, this recipie is for the bigger, more gamey yet still delicious, "Swamp Rabbit."

There are varied opinions on browning/not browning the rabbit. I believe both are equally fine... But tonite, in essence of time, did not brown.

Ingredients:

2 Rabbits Cut Up (Minus Rib Cage)
Milk
Louisiana Hot Sauce
1 Cup Oil
1 Cup Flour
4-6 Cups Chicken/Game Stock
2 White Onions
3 Stalks Celery
5 Cloves Garlic
1 Bell Pepper
4-5 Sprigs Thyme
1 Tablespoon Chopped Basil
1 Tablespoon Chopped Parsley
1 Lg Bunch Green Onions
1 Lg Pck Mushrooms
10 oz Diced Tomato'eses
2 Bay Leaves
Granulated Garlic
Garlis Salt
Salt
Pepper
Cayenne


Soak Rabbit in Hot Sauce/Milk for several hours. Drain & pat dry. Season Rabbit w Salt, Pepper, Granulated Garlic

Chop veggies and set aside

Get oil hot in dutch oven and whisk in flour... Continue to mix until roux is milk choc in color. Add veggies and cook until tender. 10 min or so


Blend in stock while stirring to incorporate the gravy. Add Bay Leaves, Mushrooms Tomato, couple more dashes of hot sauce, and Dry Seasonings Above. Bring to a low boil.

Add rabbit and make sure they are covered w liquid. Cover pot and lower heat to low/simmer. Cook 1.5-2 hours (I go 2-.2.5 hours).


Serve over hot rice.

I cook this w cornbread and purple hull peas. This cornbread recipie is in the recipie book, but took pics tonite so will show

2 Cups Cornmeal
1 Cup Flour
2 Eggs
2 Cups Buttermilk
2 Teaspoon Salt
2 Tablespoon Baking Powder
1/2 Teaspoon Baking Soda
½ Cup Bacon Drippings

Melt Bacon Drippings in Cast Iron Skillet, get skillet hot in oven or on stove…….Wipe Bacon Grease Around Edges…….Mix Other Ingredients & Pour Into Skillet………….Bake at 425 for 15-20 Minutes, until top is brown and edges are crispy.

Dry minus buttermilk (my wife makes my buttermilk, was waiting on her 5 min sit)