Rabbit étouffée with Baked Cheese Grits
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 servings
- 1 tablespoon butter
- 2 bay leaves
- 2 cups dry red wine
- 2 celery stalks, chopped
- 2 cups canned crushed tomatoes with added puree
- 3 cups low-salt chicken broth
- 6 garlic cloves, chopped
- Carbohydrate 17 g(6%)
- Cholesterol 271 mg(90%)
- Fat 59 g(91%)
- Fiber 3 g(14%)
- Protein 50 g(100%)
- Saturated Fat 18 g(88%)
- Sodium 665 mg(28%)
- Calories 856
Preparation 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. Transfer to large bowl. Add 1 tablespoon butter to pot; add onion, carrots, and celery. Sauté until vegetables begin to brown, about 10 minutes. Add garlic, thyme, and bay leaves; stir 1 minute. Return rabbit and bacon to pot. Add wine; simmer 5 minutes. Stir in broth and tomatoes; bring to boil. Cover pot tightly. Transfer to oven and cook rabbit until very tender, about 1 hour 15 minutes. Season with salt and pepper. Divide among plates; spoon grits alongside.
Preparation 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. Transfer to large bowl. Add 1 tablespoon butter to pot; add onion, carrots, and celery. Sauté until vegetables begin to brown, about 10 minutes. Add garlic, thyme, and bay leaves; stir 1 minute. Return rabbit and bacon to pot. Add wine; simmer 5 minutes. Stir in broth and tomatoes; bring to boil. Cover pot tightly. Transfer to oven and cook rabbit until very tender, about 1 hour 15 minutes. Season with salt and pepper. Divide among plates; spoon grits alongside.
