Recipes 2009
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Prep Time: 2 Hours
Yields: 6 Servings

The swampland of South Louisiana is the perfect environment for wild rabbit. The ample underbrush provides protection and vast quantities of food and water are always available. The swamps around Nottoway Plantation provided a large supply of this game for the dinning room table during antebellum days.

2 young rabbits, dressed and cleaned
2 cups sliced mushrooms
salt and cracked black pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste
2 cups seasoned flour
½ cup vegetable oil
1 cup diced onions
1 cup diced celery
½ cup diced red bell peppers
¼ cup minced garlic
½ cup diced tomatoes
2 bay leaves
3 cups game or chicken stock (see recipe)
½ cup sliced green onions
½ cup chopped parsley

Cut each rabbit into 8 serving pieces. Season meat well with salt, pepper, granulated garlic and hot sauce. Dust each piece with flour, shaking off excess, then set aside. In a large Dutch oven, heat vegetable oil over medium-high heat. Brown rabbit on both sides, a few pieces at a time. Remove and set aside. In the same pot, sauté onions, celery, bell peppers and minced garlic 3–5 minutes or until wilted. Add mushrooms, tomatoes, bay leaves and chicken stock. Bring mixture to a low boil then reduce to simmer. Add rabbit, cover and braise 1–1½ hours or until tender. Stir in green onions and parsley and adjust seasonings using salt, pepper and granulated garlic if necessary. Serve over white or wild rice.





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