Smothered rabbit is a traditional dish that involves cooking rabbit in a flavorful and usually rich sauce until it becomes tender and delicious. The exact recipe can vary depending on regional and personal preferences, but here’s a basic recipe for smothered rabbit:
Ingredients:
- 1 or 2 rabbits, cleaned and cut into serving pieces
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 celery stalks, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 1 cup chicken or vegetable broth
- 1 cup diced tomatoes (fresh or canned)
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 bay leaf
- Salt and pepper to taste
- 1/2 cup red wine (optional)
- 2 tablespoons flour (for thickening, if desired)
Instructions:
- Season the rabbit pieces with salt and pepper.
- In a large skillet or Dutch oven, heat the vegetable oil over medium heat.
- Brown the rabbit pieces on all sides until they develop a golden color. Remove the rabbit from the pan and set it aside.
- In the same pan, add the chopped onion, celery, and bell pepper. Sauté until the vegetables are softened.
- Add the minced garlic and continue to cook for another minute until fragrant.
- Pour in the chicken or vegetable broth, diced tomatoes, thyme, oregano, bay leaf, and red wine (if using).
- Return the browned rabbit pieces to the pan. Bring the mixture to a simmer.
- Cover the pan and let it cook over low to medium heat for about 1 to 1.5 hours or until the rabbit is tender. Stir occasionally to prevent sticking.
- If you prefer a thicker sauce, mix the flour with a little water to create a smooth paste. Stir the paste into the rabbit mixture and cook for an additional 10-15 minutes to thicken the sauce.
- Taste and adjust seasoning if necessary.
Serve the smothered rabbit over rice, mashed potatoes, or with crusty bread. This dish is a hearty and flavorful way to enjoy rabbit, but feel free to customize the recipe based on your preferences.
