A recipe for stew of wonderful rabbit with a CajunCreole Influences

When hunting small game with my buddies, Chris and Dave, the wives always try something different with the rabbit that we bring home. Here is a recipe that the whole family will really enjoy. This recipe for Rabbit Stew thickens with a dark, slow-cooked roux become rabbit â Touffaƒa © e. The method creates a taste gourmet without risk of thickening with raw Fraaƒa liver and Craƒa¨me ® che, the traditional finishing touch of gourmet chefs. Serve this flavorful, slightly spicy stew on rice, cheese or polenta grains. If you prefer the Greek version of stifado, you can delete the spicy ingredients and replace them with juniper berries, cinnamon and pepper the Stew recipe àJamaique.rabbit CreoleRoux ingredients: A 'â½ Cup of flour.
 «â½ Cup oilPreparation method: mix the ingredients in a heavy glass, Bowl or Cup to measure. ". Use a deep Bowl or the roux will be cooking in the Microwave Bowl. Cook for 6 minutes. Mix and store in increments of 1 minute until this that red allows you to get a very dark color. The total cooking time may take 12 minutes. Transfer the hot roux in a dish to cool, pour any excess oil that accumulates. Alternatively, you can cook the low fire roux over medium heat in a skillet on the stove cast, but you must stir constantly until the roux darkens, which takes 30-45 minutes.Rabbit Stew ingredients: 1 large rabbit, cut into 8 pieces
1 onion, chopped
 «â½ Cup of chopped celery.
 ' ⽠chopped red, yellow or green pepper, or a combination of the three.
3 cloves garlic, finely chopped
4 ounces bacon, chopped
1 tsp. dried thyme, Basil and parsley or 2 tsp. fresh fine herbs, chopped
1 bay leaf
2 peppers Jalapeaƒa±o, minced
 "¼ teaspoon pepper, white pepper and black pepper.
Salt to taste
12 small new potatoes
1 cup Pearl onions, peeled and root-tips removed
1 cup mushrooms, cut into quarters or slices
3 tablespoons of olive oil
3 cups of chicken broth
1 cup chopped tomatoesPreparation method:-the salt rabbit pieces and add the olive oil in a large pot or Brazier.
-Fry the bacon chopped until brown and remove with a skimmer.
-Brown the rabbit pieces and remove them.
-Add the onions, green pepper and celery and cook until this only slightly caramelized, about 20 minutes.
-Drain the oil and the vegetables, Deglaze the pan with red wine. -Add the stock, bacon, pieces of rabbit, herbs, mushrooms and drained vegetables and bring the mixture to simmer. You can let simmer the dish on top of the stove or braise it cover in the oven at 350 degrees Fahrenheit.
-Let simmer or bake in the oven for 90 minutes. Add the potatoes and cook until just fork tender.
-Remove the rabbit pieces and thicken the stew of rabbit with roux drained until the preferred thickness. You can remove the bone rabbit meat if you want, but the dish allows for a better presentation, if let them you.Use this recipe for Rabbit Stew using one or two pieces of rabbit, vegetables and sauce oatmeal, rice or polenta in a presentation serving bowl and garnish with a sprig of fresh parsley, chervil or cilantro. Garlic bread, cornbread or French or Italian bread and green salad Jalapeaƒa±o make rabbit stew a meal satisfying. This dish has a little heat, but you can skip the red peppers, white and Jalapeaƒa±o, its replacement by exotic spices to transform the dish of a classical Greek stifado.

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