How To make Rabbit (Or Chicken) Jambalaya
SEASONING: 2 Whole bay leaves
1 ts Salt
1 ts White pepper
1 ts Garlic powder
1/2 ts Ground red pepper
1/4 ts Black pepper
1/4 ts Ground red sandalwood (OPT)
MAIN INGREDIENTS: 1 (about 3-lb) rabbit OR
-chicken 4 tb Margarine
1 1/2 c Finely chopped onions
1 1/2 c Finely chopped celery
1 1/2 c Finely chopped green peppers
1/2 ts Tabasco sauce
1 2/3 c Chopped tasso or smoked ham
3/4 c Canned tomato sauce
2 c Uncooked rice, preferrably
-converted 3 c Rabbit or chicken stock
Cut meat away from rabbit or chicken bones and chop into 1/4-inch pieces; use scraps, bones, and giblets (excluding the liver) to make the stock. Refrigerate meat until ready to use. Combine the seasoning mix ingredients in a small bowl and set aside. Melt the margarine in a 4-quart saucepan. Add 3/4 cup each of the onions, celery, and bell peppers, then stir in the seasoning mix, Tabasco, and tasso. Cook over high heat until onions are dark brown, about 20 minutes, stirring constantly. Add the remaining 3/4 cup each of onions, celery, and bell peppers. Cook about 5 minutes, stirring occasionally. Add the tomato sauce and simmer about 5 minutes, stirring constantly. Add the rabbit and cook over high heat for 15 minutes, stirring occasionally. Stir in the rice, mixing well. Reduce heat and simmer for about 12 minutes. Add the stock. Bring the mixture to a boil; reduce heat and simmer covered over very low heat until rice is tender but still firm, about 15 minutes. To serve, mold rice in an 8-ounce cup. Place 2 cups on each serving plate for a main course or 1 cup for an appetizer.
Makes 4 main-dish or 8 appetizer servings.
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Justin Wilson: How To Cook Chicken Jambalaya
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Simple and CRAVABLE Rabbit Recipe -- Meat We Raised
We love raising our own meat animals on our homestead. This is one of our favorite rabbit recipes: Rabbit in Creamy Mustard Sauce. Farm-to-table doesn't get closer to home!!
This recipe out of the Seven Rinella Meat Eater Fish and Game cookbook is definitely one of our favorites, 10/10! It provides the exact right combination of tangy, savory, and creamy and pairs beautifully with a starch or salad. Here is the list of ingredients:
1 3lb meat rabbit (Try with Chicken Quarters!)
Salt and Pepper to taste
2Tbsp Vegetable oil
3Tbsp Butter
1 chopped shallot
2-3 minced garlic cloves
1 cup dry Vermouth or white wine (I have used Sherry and even Kombucha!)
1 cup bone broth or other stock
3T grainy Dijon or country style mustard
1 Large spring fresh Tarragon (I use 1T dried) or Thyme
3T Chopped flat leaf parsley (I use 1-2T dried)
Accompaniments (Noodles, rice, potatoes, whatever you like!)
I hope you enjoy as much as we do! I really hope this helps give you the confidence to cook and serve rabbit yourself! -Heather
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#game #gamemeat
FRIED RABBIT Recipe - Farm to Table Dinner
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Rabbit Jambalaya, Wine Tap Tips, Wild Wine Life
Rabbit Jambalaya, we bring some of our favorite wild game meat that is healthy and combine it with a favorite Creole Dish.
You will find this dish easy to make and very popular at camp or home, we also suggest a couple wine pairings.
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