Rabbit Etouffee

READY IN: 2hrs 20mins
Recipe by mell_2

From Bon Appetit Magazine

Top Review by Dr. Jenny

DH and I made this rabbit dish for dinner a few nights ago. It was very easy to prepare. I really liked the flavor of the wine sauce over the rabbit--the bacon gives it a great taste. This recipe makes a huge amount of sauce, so it was good served with mashed potatoes for soaking up some of the sauce. DH thought the rabbit was a bit dry and suggested that next time, we might cook it longer--perhaps 2 to 2.5 hours instead of an hour and 15 minutes. Also, I did not use low sodium chicken broth, and still thought the dish needed a bit of salt at the end (could have been because my potatoes needed salt, though). All in all, we really enjoyed this recipe and will try it out again with a longer cooking time. Thanks for posting!

Ingredients Nutrition


  1. Preheat oven to 350°F Sauté bacon in wide ovenproof pot over medium heat until crisp. Transfer bacon to paper towels.
  2. 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.
  3. Makes 4 to 6 servings.

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