2 ea rabbits (tame or wild)
3 cups chopped yellow onions
1 cup chopped bell peppers
4 cloves garlic, minced
1 ea bundle onion tops, chopped
1/2 bundle parsley, chopped
1/3 cup olive oil (or your favorite oil)
4 cups water or broth (chicken or vegetable.)
4-5 shakes Tabasco sauce
3 tablespoons Tony Chachere's Seasoning
1/2 teaspoon red cayenne pepper
Preheat oven to 325-350 F degrees. Heat oil in large black iron pot or magnalite pot. Brown rabbit in oil on all sides, letting it stick to the bottom, but don't let it burn.
Remove browned rabbit from pot. Now, add all other ingredients except parsley. Sauté until limp or transparent. Add water or broth and bring to a boil. Add rabbit to pot with other ingredients and bring back to a boil. Cover the pot with lid and place in oven for about 1-1/2 hours or until fork tender, or until it falls off the bone. Add the parsley after 1 hour in oven
Serve over white rice or cornbread. A great side dish is smothered white beans. Enjoy.
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