Fricassee of Rabbit with Yellow Corn Biscuits
PREP TIME: 2 Hours
MAKES: 6 Servings

The fricassee is probably the most popular method of cooking rabbit in South Louisiana. Slowly cooked in the black iron pot, this dish is considered simple, yet the best tasting rabbit dish in Bayou country.


  • 2 young rabbits
  • 1 diced onion
  • 1 cup diced celery
  • 4 cloves garlic
  • 1 carrot sliced
  • 3/4 cup oil
  • 1 cup flour
  • 2 cups chopped onions
  • 1 cup chopped celery
  • 1 cup chopped bell pepper
  • 2 tbsps diced garlic
  • 1 cup diced tomatoes
  • 2 cups sliced oyster mushrooms
  • 1 quart reserved stock
  • 1 tbsp chopped thyme
  • 1 tsp chopped rosemary
  • Salt and cracked black pepper to taste

Cut rabbit into eight serving size pieces. Place in a stockpot and cover with water by 2 inches. Add 1 diced onion, 1 cup diced celery, 4 cloves garlic and 1 carrot sliced. Bring to a boil - reduce to simmer and cook until rabbit is tender - 1 hour. De-bone and reserve stock. In a one gallon black iron pot, heat oil over medium high heat. Add flour, and stirring constantly, make a brown roux. Add onions, celery, bell pepper, garlic and tomatoes. Sauté until vegetables are wilted, approximately three to five minutes. Return rabbit to pot and stir well into seasonings. Add mushrooms and stock. Season to taste using salt and pepper. Bring the stock to a low boil, reduce heat to simmer, cover pot and allow to braise for one hour. Add additional stock, if necessary, should mixture become too dry. Correct seasonings if necessary. This dish should be served over yellow corn biscuits (see recipe).

Yellow Corn Biscuits
PREP TIME: 1 1/2 hours
MAKES: 14 2 1/2-inch biscuits

These biscuits are an inspiration from Don Drake. We put Bar-B-Que in bite-size versions and served them as hors d'oeuvre at our "Carolina Christmas" dinner at the James Beard House.


  • 1 cup fresh raw yellow corn kernels
  • 6 tablespoons heavy cream
  • 8 tablespoons cold, diced unsalted butter
  • 1 cup coarsely ground yellow corn meal
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon plus
  • 1 teaspoon non-alum baking powder
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 egg
  • 1 1/2 cup plus
  • 2 tablespoons buttermilk
  • extra flour for rolling out the biscuits
  • 2 tablespoons
  • unsalted butter, melted

Cut the raw corn kernels off of the corn cobs. Scrape the cobs over a bowl to release all of the corn's "milk." Lightly chop the kernels. In a heavy-bottomed sauce pan, combine the corn, the corn "milk" and the heavy cream. Cook over medium heat for 4 to 5 minutes or until the cream is reduced to one third of its original volume. It will be thick and creamy. Set aside and let cool at room temperature. Process the corn mixture lightly or mash it to break up the kernels. Preheat oven to 400 degrees. Dice the butter, put it on a plate and put it back into the refrigerator to remain cold while you are assembling the other ingredients. Combine the cornmeal, flour, baking powder, sugar, salt and pepper. Add the diced butter and cut it into the flour with either a pastry cutter or 2 forks until the butter is reduced to the size of the cornmeal. This should be done quickly so that the butter doesn't get too warm or melt. Beat the egg and the buttermilk together. Mix the creamed corn with the egg and buttermilk..
Add this mixture into the flour mixture a little at a time until the dough comes together. It may be a bit wet, but it can be handled easily with a light dusting of flour. Place the dough on a floured board and round it out with your hands. Pat the round out to a thickness of an inch. Cut the biscuits with a 2 1/2 inch cutter. Place the biscuits on a baking sheet and bake at the tope of the 400 degree oven for 15 to 20 minutes or until they are golden brown and cooked through. Remove the baking sheet from the oven and brush the tops of the biscuits with the 2 tablespoons of melted butter. Serve at once.

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