Lots of health benefits to eating rabbit

As you know, almost every Saturday morning you can find me at the Main Street Searcy’s Farmers Market. With all of the fresh produce, it’s hard not to be inspired to cook after a stroll through the booths. I always find something that triggers some recipes for my articles. This is one of those articles.

A couple of weeks ago, as I walked through the market, I saw a new booth that offered something I had not seen there before, rabbit. As you know down in the bayous of South Louisiana, the Cajuns had to live off the land. These days, the furry little animals are raised on farms for restaurants. If you find them on the menu, you can guarantee that it will be the highlight of your meal.

Today, I’m only sharing one recipe, Smothered Rabbit. From start to finish, the dish takes about one and a half hours to cook. So let’s get home from the Farmer’s market and Let’s head to the kitchen!

Smothered Rabbit

Here’s a great way to use the entire rabbit. You can also call this dish Rabbit Étouffée. Whatever you call it, it is definitely good eats.

3 tablespoons Creole seasoning, divided

1 (2 to 3 pound) rabbit, cut into 8 pieces

1 cup all-purpose flour

Canola oil for frying

1 cup onions, finely chopped

1/2 cup celery, finely chopped

6 cups chicken stock

Sprinkle 2 teaspoons of Creole seasoning on the rabbit patting it in with your hands. Combine 2 1/2 teaspoons of the Creole seasoning with the flour in a paper or plastic bag.

Heat about 1/4-inch  oil in a large heavy skillet to about 350℉. Dredge the rabbit pieces in the seasoned flour, shaking off excess (reserve leftover flour). Cook in the hot oil until golden brown, about 2 minutes per side. Do not crowd the pan. (Adjust the heat as necessary to maintain oil’s temperature at about 350℉; if drippings start to burn, discard the oil and drippings and use fresh oil.) Drain rabbit on paper towels.

Combine the onions and celery in a small bowl and set aside.

Pour off all but 1/2 cup of the oil from the skillet, leaving as much sediment in the pan as possible. Return skillet to high heat and let remaining oil heat until it starts to smoke, about 2 minutes, scraping loose and sediment that may be stuck to pan bottom. With a long-handled metal whisk, gradually whisk in the reserve flour until smooth. Continue cooking, whisking constantly, until the roux turns dark red-brown, about 2 to 3 minutes (being careful not to let it scorch or splash on your skin). Immediately stir in the reserved vegetable mixture and remove from heat. Continue stirring (change to a wooden spoon if necessary) until the roux stops darkening in color, about 3 minutes. Set aside.

In a 5 1/2-quart saucepan or large Dutch oven, bring the stock to a boil. Add the roux to the stock by spoonfuls, whisking until roux dissolves between each addition. Stir in the remaining Creole seasoning. Add the rabbit to the pot and cook about 5 minutes, stirring occasionally. Reduce heat to low and continue cooking until rabbit is tender and sauce is reduced to about 4 cups, about 50 to 60 minutes, stirring occasionally.

Serve immediately over cooked rice or with mashed potatoes.

There are plenty of health benefits to eating rabbit. It’s rich in highly-quality proteins, omega-3 fatty acids, vitamin B12, and minerals like calcium and potassium, rabbit meat is also lean and low in cholesterol. It’s a good alternative to chicken. You just may want to let younger children know. You don’t want them to think that they are eating the Easter Bunny.