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Message
Rabbit Sauce Piquante (w/ pics)
Posted on 10/26/19 at 8:13 pm
Posted on 10/26/19 at 8:13 pm
Picked up some marinated rabbit from Hebert's on Jefferson in BR.
EDIT - Not that this may matter, but the rabbit is from Kartchner's. Not Hebert's. Just in case someone drives there trying to buy rabbit.
Melt some butter over med-high heat and brown your rabbit.
Once browned, remove.
Next, brown your andouille. I normally use much better sausage, but I live in a neighborhood off Highland where LSU/Auburn traffic was unreal so I actually parked my car and WALKED to the store. No good sausage to be had. This is Richard's.
Remove. You should have some nice fond.
Add more oil and flour and make a dark roux.
Next throw in your trinity. Do not remove. Cook it in the roux.
Put in your tomato paste, tomato sauce, rotel. Brown the mixture a few minutes.
Add back the sausage and rabbit and a nice plop of Better Than Bouillon chicken base.
Cover with water. Season.
Let simmer on ~3. Lots of fat skimming needed over time. Also will need to add water.
3 hours later, add mushrooms.
Cook another hour and you are good to go!
Serve over rice.
EDIT - Not that this may matter, but the rabbit is from Kartchner's. Not Hebert's. Just in case someone drives there trying to buy rabbit.
Melt some butter over med-high heat and brown your rabbit.
Once browned, remove.
Next, brown your andouille. I normally use much better sausage, but I live in a neighborhood off Highland where LSU/Auburn traffic was unreal so I actually parked my car and WALKED to the store. No good sausage to be had. This is Richard's.
Remove. You should have some nice fond.
Add more oil and flour and make a dark roux.
Next throw in your trinity. Do not remove. Cook it in the roux.
Put in your tomato paste, tomato sauce, rotel. Brown the mixture a few minutes.
Add back the sausage and rabbit and a nice plop of Better Than Bouillon chicken base.
Cover with water. Season.
Let simmer on ~3. Lots of fat skimming needed over time. Also will need to add water.
3 hours later, add mushrooms.
Cook another hour and you are good to go!
Serve over rice.
This post was edited on 10/28/19 at 8:54 am
11
Posted on 10/26/19 at 8:23 pm to LouisianaLady
I loveeeeeeee the rabbit and mushroom connection
Posted on 10/26/19 at 8:27 pm to LouisianaLady
Love the gamey-ness of rabbit and love mushrooms. Nice preparation.
Posted on 10/26/19 at 8:27 pm to LouisianaLady
This looks really good. Unfortunately you can't find rabbit meat in stores where I live, and my three year old daughters would be visibly distraught if I told them they were eating rabbit for dinner.
Posted on 10/26/19 at 8:50 pm to LouisianaLady
Think I’ll try this with squirrels
Also keep doing these threads. We need more of these types of threads.
Also keep doing these threads. We need more of these types of threads.
This post was edited on 10/26/19 at 8:51 pm
Posted on 10/26/19 at 8:53 pm to LouisianaLady
YUPPPP
Posted on 10/26/19 at 8:55 pm to Salmon
quote:
Think I’ll try this with squirrels
I haven't had squirrel since I was a kid when my dad would kill them, but if I ever came across some as an adult, I would be so down to slow and low them.
Posted on 10/26/19 at 8:55 pm to Salmon
quote:
Also keep doing these threads. We need more of these types of threads.
This is not something I personally would eat, but I agree. I love threads like this. Hope you enjoyed it LL.
Posted on 10/26/19 at 8:56 pm to LouisianaLady
I did a squirrel and deer heart gumbo last year that was fantastic.
Posted on 10/26/19 at 8:57 pm to HoustonChick86
quote:
This is not something I personally would eat, but I agree. I love threads like this. Hope you enjoyed it LL.
This morning I looked at Jones and said, "I've been reading recipes and I think I can cook the rabbit but I can't stomach it" (I'm really weird with meat). But a few beers diminished that feeling quickly
Posted on 10/26/19 at 9:06 pm to Salmon
How long did you stew the heart? It gets extremely mealy and gross when cooked too long
Posted on 10/26/19 at 9:06 pm to LouisianaLady
Fantastic thread...not like my recipe (wheres the olives?) but damn good
Many thanks brotha!
Many thanks brotha!
Posted on 10/26/19 at 9:07 pm to Caplewood
I didn’t stew it. Cooked it medium and added it at the end.
Posted on 10/26/19 at 9:20 pm to DomincDecoco
quote:
not like my recipe (wheres the olives?)
I did not know this was a thing, but noted! I love olives.
Posted on 10/26/19 at 9:39 pm to LouisianaLady
I just made 14 quarts today with venison, duck , chicken and Rabideaux’s. I do add rough chopped olives to my sauce piquants. Great addition, as is lemon zest and a little lemon juice. 
Posted on 10/26/19 at 9:49 pm to Salmon
Seems like an odd application but w/e
Posted on 10/26/19 at 11:33 pm to TigerFanatic99
quote:Have you broken the news to them yet that you're a Cubs fan?
my three year old daughters would be visibly distraught if I told them they were eating rabbit for dinner.
Posted on 10/27/19 at 2:57 am to LouisianaLady
I hate you right now. That looks so fricking good. Now I am starving and I want that. Thanks LL.
Posted on 10/27/19 at 7:36 am to LouisianaLady
I see you cook like I cook. Good, fresh ingredients, stage things to extract the layers of flavors from them and the final product is a nice, thick, hearty meal and not some soupy mess that finds you hungry an hour later.
Nice job.
Nice job.
Posted on 10/27/19 at 7:45 am to LouisianaLady
I have only had rabbit a couple of times, and the second time it was very tough and sort of put me off of it. I would definitely try this, though! Looks great!
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