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Receta Rabbit Fricasee

by Global Cookbook

Ingredientes

1/2 c. vegetable oil 2 x rabbits rinsed, and     cut into 8 pcs each 1 Tbsp. Essence     (see Bayou Blast recipe) 1/2 c. all-purpose flour 2 c. minced yellow onions 1 c. minced celery 1/2 c. minced green bell peppers 1 1/2 c. minced tomatoes

2 x green onions minced     (green and white parts separated) 4 x garlic cloves chopped 1 Tbsp. tomato paste 4 c. chicken stock or possibly broth plus     more if necessary 1 Tbsp. minced fresh thyme leaves 1 1/2 tsp salt 2 Tbsp. minced fresh parsley leaves     Cooked white rice for serving

Direcciones

1. In a large, heavy pot or possibly Dutch oven heat the oil over medium-high heat. Season the rabbit pcs with the Essence and, working in batches if necessary, cook till browned on all sides, about 10 min. Transfer the rabbit to a plate lined with paper towels and reduce the heat to medium.
2. Add in the flour to the oil in the pot and whisk to combine. Cook, stirring constantly, till the roux is a golden color, about 10 min. Add in the onions, celery, bell pepper, tomatoes, white parts of the green onions and the garlic and cook till vegetables are soft, about 10 min. Stir in the tomato paste and chicken stock and bring to a boil.
3. Return the rabbit to the pot and return to a boil. Add in the thyme and salt, reduce heat to a simmer, and cook, uncovered, till the rabbit is very tender, about 2 hrs, adding more broth or possibly water, if necessary, if the sauce gets too thick.
4. When the rabbit is tender and you are ready to serve the stew, add in the green parts of the green onions and parsley and cook for 5 min. Serve the rabbit with the gravy over warm white rice.
5. This recipe yields 4 servings.

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