Rabbit Gumbo Recipe Main Dishes with onions, green pepper, canola oil

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A gamey assortment of duck, rabbit, quail, venison, and any other meat or fowl that she deemed worthy enough to toss into the stockpot, which she called Critter Gumbo. This gumbo was a special soup that highlighted an annual party thrown during the administration of the city's first African-American mayor, Ernest "Dutch" Morial.

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Directions. Roux: In a large Dutch oven, add the oil and flour. Stir constantly until roux turns a dark brown. Smoked Rabbit & Sausage Gumbo: Add the onions, bell peppers, and celery. Sauté all the chopped vegetables until tender, about 5 minutes. Add dark chicken stock and stir to combine. Season with cayenne and a dash of hot sauce.

Rabbit Gumbo Recipe Main Dishes with onions, green pepper, canola oil

Using a slotted spoon, transfer the andouille to the rabbit platter. Add more oil to the pan if needed, then add the mushrooms and cook, stirring until soft, about 5 minutes. Transfer to the platter. Whisk the remaining 1 1/2 cups oil and the flour in a large heavy pot or Dutch oven until smooth. Cook over medium-high heat, stirring constantly.

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Reduce the heat to low, cover with a lid and simmer for 45-60 minutes, until the rabbit is tender. Remove the rabbit pieces from the pot and pick the meat off the bones. Return the meat to the.

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Cook the rabbit - heat the oven to 350. Cut Peter R up into chunks if he isn't already - no need to be fancy it's all coming off the bone later. Smear him all over with olive oil and then season liberally with cajun seasoning. Roast on a sheet pan for about 45 minutes, then remove from the oven to cool. Once it's cooled, pull the meat off the.

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Preheat oven to 300°. Season rabbit legs and tenderloins with 1 teaspoon salt and 1/2 teaspoon pepper. In a large Dutch oven over medium-high heat, add oil. Add rabbit legs and tenderloins, in batches, and cook until browned, turning once, about 3 minutes. Remove from pan, and set aside. Add tasso ham, and cook, stirring, until browned, about.

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Stir to combine, place lid on pot and cook for 45 minutes. After 45 minutes, remove the lid, evacuate the rabbit and set aside. Add okra to the pot, and cook the gumbo uncovered while the rabbit cools enough to handle, about 30 minutes. You can cook for longer if you so desire, it'll only intensify the flavor.

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When the oil is hot, brown the rabbit, cooking for 3 to 4 minutes on each side. Transfer to a platter and set aside. Reduce the heat to medium and add the flour. Stirring constantly for about 10 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, bell peppers, and garlic.

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Step 2. Heat 1/2 cup of the oil in a large, heavy-bottomed pot over medium-high heat, until the oil shimmers. Season the rabbit pieces generously on both sides with salt and pepper. Working in two.

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Heat a large pot over medium-high heat. Add two tablespoons of oil and brown the rabbit pieces on both sides. Take your time and work in batches as needed, don't overcrowd the pan. Remove the rabbit and set aside. Before making the roux, wipe the bottom of the pot out.

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Add the rabbit, andouille sausage, and wild mushrooms, and cook for 2 minutes. Add the water, stirring to mix well. Bring to a boil and reduce heat to a simmer. Simmer for 1 hour or until the rabbit is tender. To assemble, ladle the gumbo into an over-sized bowl and top with the rice. Garnish with chopped parsley.

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In a large pot, heat the lard over medium heat. Add the flour and stir constantly to make a very dark roux, about the color of mahogany wood. Add the onions, celery, and bell peppers and cook, stirring constantly, until the vegetables are tender. Add the remaining ingredients and cook, covered, until rabbit is tender, about 1 1/2 to 2 hours.

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To smoke the rabbits: Mix the juices, garlic, oil, and herbs together and marinate the whole rabbits, covered, overnight in the refrigerator. Heat a hot smoker or light a covered charcoal grill and add hickory or mesquite wood chips soaked in water. Smoke the rabbits at 200 F for 25 minutes. To prepare the stock and rabbit meat: Remove the meat.

adventurefood Rabbit and Alligator Gumbo

Rabbit and Squirrel Gumbo. In a large skillet, add some oil and start browning the sausage and the rabbit and squirrel pieces. The game meat doesn't have to be cooked all the way through just a nice brown on the outside. Cut vegetables into a ¼-inch dice and have ready to go. Start making your roux.

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Season the rabbit pieces with Essense and add to the liquid mixture. Bring the liquid up to a boil and reduce to a simmer. Simmer the gumbo, uncovered for about 2 hours. Skim off any fat that rises to the surface. Just before serving, add the oysters and their liquid and continue to simmer for 2-3 minutes or until the edges of the oysters curl.

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Add rabbit and enough water to cover. Cover and simmer for 1-1/2 to 2 hours or until meat is very tender. Add the sausage, salt, thyme, pepper and cayenne. Simmer, uncovered, for 15-20 minutes. Remove rabbit. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces; return to pan.