Rabbit étouffée with Baked Cheese Grits

Ingredients for Rabbit étouffée with Baked Cheese Grits

• 230g bacon, chopped

• 2 1 1/2- to 800g rabbits, thawed if frozen, each cut into 8 pieces, or 1.6kg chicken thighs

• 1 tablespoon butter

• 1 large red onion, chopped

• 2 carrots, peeled, chopped

• 2 celery stalks, chopped

• 6 garlic cloves, chopped

• 6 large fresh thyme sprigs

• 2 bay leaves

• 2 cups dry red wine

• 725ml low-salt chicken broth

• 475ml canned crushed tomatoes with added puree

• Baked Cheese Grits

How to make Rabbit étouffée with Baked Cheese Grits

Preheat oven to 177°C. Sauté bacon in wide ovenproof pot over medium heat until crisp. Transfer bacon to paper towels.

Sprinkle rabbit with salt and pepper. Increase heat to medium-high. Working in batches, add rabbit to pot and sauté until browned, turning often, about 10 minutes per batch. Transfer to large bowl. Add 1 tablespoon butter to pot; add onion, carrots, and celery. Sauté until vegetables begin to brown, about 10 minutes. Add garlic, thyme, and bay leaves; stir 1 minute. Return rabbit and bacon to pot. Add wine; simmer 5 minutes. Stir in broth and tomatoes; bring to boil. Cover pot tightly. Transfer to oven and cook rabbit until very tender, about 1 hour 15 minutes. Season with salt and pepper. Divide among plates; spoon grits alongside.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.