Creole Rabbit Louisiana Style Recipes

Steps:

• Dry rabbit and place in bowl.
• Combine salt, black pepper, cayenne pepper, onion, garlic and vinegar.
• Pour over rabbit, turning pieces to coat.
• Cover bowl and marinade overnight in refrigerator.
• Transfer rabbit and marinade to well-greased baking dish.
• Bake in preheated 450°F oven 1 hour.
• Combine remaining ingredients and pour over rabbit.
• Bake 30 to 45 minutes longer, until rabbit is fork-tender.
• Serve warm.

Steps:

• Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
• Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
• Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
• Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.

Steps:

• To make the mustard sauce: Bring the cream to a boil in a small saucepan over medium heat; whisk in the mustard and sour cream and simmer for 5 minutes; keep warm.
• Mix the flour with 1 teaspoon of the seasoning.
• Season each tenderloin evenly with the remaining 4 teaspoons of seasoning.
• Heat the oil to 360F in a large skillet.
• Coat each tenderloin with the seasoned flour and fry until golden, about two minutes on each side.
• Remove from pan and drain on absorbent paper.
• Add butter and sesame seeds; let seeds brown for about ten seconds.
• Add spinach and vegetable seasoning and cook until wilted, about two minutes.
• Add stock and cook for an additional minute.
• To serve, place 1/4 cup of warm mustard sauce on each of four plates.
• Divide the spinach evenly on each plate.
• Make four or five small slices in each tenderloin and place each over a bed of spinach.
• Serve with Rabbit Sausage Recipe #404348 (if you wish to reduce the time and preparation, omit the sausage).

Steps:

• Cook bacon until crisp.
• Add onion and green pepper and cook until tender but not brown.
• Add tomatoes, salt, pepper and Worcestershire sauce.
• Simmer uncovered 15 minutes.
• Meanwhile melt butter, blend in flour.
• Gradually add milk and cheddar cheese.
• Cook until thickened.
• Serve over toast.
• Use cheddar sauce first and top with creole mixture.