Rabbit Etouffee

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 8 ounces bacon, chopped
• 2 (1 1/2-1 3/4 lb) rabbits, thawed if frozen, each cut into 8 pieces or 3 1/2 lbs chicken thighs
• 1 tablespoon butter
• 1 large red onion, chopped
• 2 carrots, peeled, chopped
• 2 celery ribs, chopped
• 6 garlic cloves, chopped
• 6 large fresh thyme sprigs
• 2 bay leaves
• 2 cups dry red wine
• 3 cups low sodium chicken broth
• 2 cups canned crushed tomatoes in puree

Recipe

• 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.