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Rabbit étouffée with Baked Cheese Grits

Name: Rabbit étouffée with Baked Cheese Grits
Cuisine: cajun_creole
Ingredients: 8 ounces bacon, chopped; 2 1 1/2- to 1 3/4-pound rabbits, thawed if frozen, each cut into 8 pieces, or 3 1/2 pounds chicken thighs; 1 tablespoon butter; 1 large red onion, chopped; 2 carrots, peeled, chopped; 2 celery stalks, chopped; 6 garlic cloves, chopped; 6 large fresh thyme sprigs; 2 bay leaves; 2 cups dry red wine; 3 cups low-salt chicken broth; 2 cups canned crushed tomatoes with added puree; Baked Cheese Grits

A small grocery run gets this on the table.

Ingredients

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directions

1.
Preheat oven to 350°F. Sauté bacon in wide ovenproof pot over medium heat until crisp. Transfer bacon to paper towels.
2.
Sprinkle rabbit with salt and pepper. Increase heat to medium-high. Working in batches, add rabbit to pot and sauté until browned, turning often, about 10 minutes per batch. Transfer to large bowl. Add 1 tablespoon butter to pot; add onion, carrots, and celery. Sauté until vegetables begin to brown, about 10 minutes. Add garlic, thyme, and bay leaves; stir 1 minute. Return rabbit and bacon to pot. Add wine; simmer 5 minutes. Stir in broth and tomatoes; bring to boil. Cover pot tightly. Transfer to oven and cook rabbit until very tender, about 1 hour 15 minutes. Season with salt and pepper. Divide among plates; spoon grits alongside.

Recipes sourced from Epicurious.com.

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