Rabbit Reduxed
Instructions:
- 1 rabbit (2 to 3 lbs.), cut in pieces
- 1 cup flour
- vegetable oil for frying
- 1 cup onion, chopped fine
- 1/2 cup celery, chopped
- 3 tsp. onion powder
- 3 tsp. paprika
- 1 1/ 2 tsp. garlic powder
- 1 tbsp. fresh ground pepper
- 1/2 tsp. basil
- 1/2 tsp. gumbo file powder (optional)
- In small bowl combine seasonings together mix with flour in plastic bag.
- Dredge rabbit pieces in seasoned flour.
- Cook rabbit in skillet in hot hoil until golden brown (2 minutes per side). Remove from skillet, drain on paper towels and set aside.
- Pour off all but 1/2 cup of hot oil from skillet. Return to heat. Whisk in remaining flour mixture and cook to form roux (2 to 3 minutes).
- When thickened, stir in onions and celery and cook until tender. Set aside.
- In large saucepan or Dutch oven, bring 6 cups of stock to boil.
- Add roux to the stock until completely blended.
- Add rabbit to pot and cook on high for 5 minutes.
- Reduce heat to low and simmer for 1 hour or until rabbit is tender. Serve over rice or mashed potatoes.