Rabbit Gumbo

1 small onion, chopped
1 small green pepper, chopped
1/4 cup vegetable oil
1 dressed rabbit (about 3 pounds), cut into pieces
1/2 pound smoked sausage, halved and cut into 1/4-inch slices
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 cup sliced okra
Hot cooked rice

In a Dutch oven, sauté onion and green pepper in oil until tender.
Add rabbit and enough water to cover.
Cover and simmer for 1-1/2 to 2 hours or until meat is very tender.

Add sausage, salt, thyme, pepper and cayenne.
Simmer, uncovered, for 15-20 minutes.
Remove rabbit; cool.
Debone and cut into bite-size pieces; return to pan.

Stir in okra; bring to a boil.
Serve in bowls over rice.

Yield: 4-6 servings.


Braised Rabbit

1 dressed rabbit (2-1/2 pounds), cut into serving-size pieces
1/4 cup olive oil
1 large onion, halved and thinly sliced
4 garlic cloves, minced
2 cups chicken broth
1-1/2 teaspoons dried thyme
1/4 teaspoon pepper
1 bay leaf
1/4 cup all-purpose flour
1/4 cup lemon juice
5 tablespoons cold water

In a large skillet over medium heat, cook rabbit in oil until lightly browned; remove and keep warm.

In the same skillet, sauté onion and garlic until tender.
Stir in the broth, thyme, pepper and bay leaf.
Return rabbit to pan. Bring to a boil.
Reduce heat; cover and simmer for 30-45 minutes or until meat is tender and a meat thermometer reads 160°.

Remove rabbit to a serving platter.
Discard bay leaf.

Combine the flour, lemon juice and water until smooth;
stir into pan juice.

Bring to a boil; cook and stir for 2 minutes or until thickened.
Serve with rabbit.

Yield: 4 servings.

Enjoy!!!
B.D.