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Rabbit Fricasseе

>> Tuesday, May 4, 2010


This blog is about managing home cooking with kids at home. During the prep my son peeled the garlic with his great grandma.
I  cooked the rabbit after work, 5 PM on Monday.

Rabbit Fricasseе.
I have never cooked rabbit before. This was my very 1st try.



  • 1/2 cup vegetable oil
  • 2 rabbits, rinsed and cut into 8 pieces each
  • 1 tablespoon Essence of Emeril, recipe follows
  • 1/2 cup all-purpose flour
  • 2 cups chopped yellow onions
  • 1 cup chopped celery
  • 1/2 cup chopped green bell peppers
  • 1 1/2 cups chopped tomatoes
  • 2 green onions, chopped (green and white parts separated)
  • 4 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 4 cups chicken broth, plus more if necessary
  • 1 tablespoon chopped fresh thyme leaves
  • 1 1/2 teaspoons salt
  • 2 tablespoons chopped fresh parsley leaves
  • Cooked white rice for serving
Emeril Lagasse 2003




Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup


Rabbit. I bought it pre-cut and frozen.










In a large, heavy pot or Dutch oven heat the oil over medium-high heat. Season the rabbit pieces with the Essence and, working in batches if necessary, cook until browned on all sides, about 10 minutes. Transfer the rabbit to a plate lined with paper towels and reduce the heat to medium.










Add the flour to the oil in the pot and whisk to combine. Cook, stirring constantly, until the roux is a golden brown color, about 10 minutes. Add the onions, celery, bell pepper, tomatoes, white parts of the green onions and the garlic and cook until vegetables are soft, about 10 minutes. Stir in the tomato paste and chicken stock and bring to a boil. 


 Return the rabbit to the pot and return to a boil. Add the thyme and salt, reduce heat to a simmer, and cook, uncovered, until the rabbit is very tender, about 2 hours, adding more broth or water, if necessary, if the sauce gets too thick.







When the rabbit is tender and you are ready to serve the stew, add the green parts of the green onions and parsley and cook for 5 minutes. Serve the rabbit with the gravy over hot white rice.



1 comments:

Nadia Yeremenko May 5, 2010 at 6:29 PM  

Вкусненько, наверное ! А?

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About This Blog

Here you can find recipes that we have made at home. Most of the recipes did not originate in my head, many have been slightly changed. I post the source when I know it.

This blog is about family life, about parenting, about being kind and mindful.

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