Rabbit and Cornbread Dressing

Rabbit and Cornbread Dressing

Chef Cory Bahr, formerly of Restaurant Cotton in Monroe, Louisiana, uses wild hare to spruce up one of his favorite fall and winter sides: Rabbit and Cornbread Dressing. It’s perfect for Thanksgiving and holiday feasts.

Rabbit and Cornbread Dressing
Serves 10
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  1. 1 tablespoon rendered bacon fat or vegetable oil
  2. 2 cups finely chopped yellow onion
  3. 1 cup finely chopped celery
  4. ¼ cup finely chopped red bell pepper
  5. ¼ cup finely chopped poblano pepper
  6. ½ cup butter
  7. 2 cups sliced mushrooms
  8. ¼ cup torn sage leaves
  9. 8 cups Skillet Cornbread, cut in 1-inch cubes, recipe follows
  10. 2 cups grated Parmesan cheese
  11. 8 egg yolks, lightly beaten
  12. ¼ teaspoon crushed red pepper
  13. Simmered Rabbit, divided, recipe follows
  1. Preheat oven to 350°. In a large skillet, add bacon fat or oil and heat over medium-low heat. Add onion, celery, bell pepper, and poblano pepper, and cook until onion is translucent, about 10 minutes.
  2. Add butter and increase heat to medium-high. Add mushrooms and sage; cook until mushrooms are tender, about 5 minutes.
  3. In a large bowl, combine Skillet Cornbread, onion mixture, Parmesan cheese, egg yolks, and crushed red pepper. Add 4 to 5 cups reserved liquid from Simmered Rabbit, and carefully mix in for desired consistency. Fold in shredded rabbit meat.
  4. Transfer mixture to a large cast-iron skillet or a greased 9x13-inch casserole dish. Bake until set and crust is golden, 35 to 40 minutes. Let stand 15 minutes before serving.
Louisiana Cookin https://www.louisianacookin.com/
Skillet Cornbread
Serves 10
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  1. 3 slices bacon
  2. 1 large egg, lightly beaten
  3. 1½ cups whole buttermilk
  4. 2 cups cornmeal
  5. 1 teaspoon salt
  6. ½ teaspoon baking soda
  7. ½ teaspoon baking powder
  8. ½ cup lard, melted
  9. ½ poblano pepper, seeded and diced
  1. Preheat oven to 400°. Line a plate with paper towels. Set aside.
  2. In a large skillet, cook bacon over medium-high heat, turning at least once, until crispy. Transfer bacon to prepared plate to cool, reserving bacon fat in skillet. Place skillet in preheated oven. Chop bacon.
  3. In a large bowl, whisk together eggs and buttermilk. Stir in cornmeal, salt, baking soda, baking powder, lard, poblano, and bacon until just combined.
  4. Remove skillet from oven and pour batter into hot skillet. Bake until golden brown, 15 to 17 minutes.
Louisiana Cookin https://www.louisianacookin.com/
Simmered Rabbit
Serves 10
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  1. 1 (2½- to 3-pound) rabbit, cleaned and cut into 6 pieces
  2. 1 teaspoon salt
  3. ½ teaspoon ground black pepper
  4. 1 large yellow onion, roughly chopped (about 1½ cups)
  5. 6 stalks celery, roughly chopped
  6. 2 carrots, roughly chopped
  7. 2 bay leaves
  8. 2 sprigs fresh thyme
  9. ⅛ teaspoon crushed red pepper
  10. 10 cups water
  1. Season rabbit on both sides with salt and pepper.
  2. In a large stockpot, place rabbit, onion, celery, carrot, bay leaves, and red pepper. Add water to cover, about 10 cups. Bring to a boil over medium heat, reduce heat to low, and simmer until rabbit is tender, about 45 to 60 minutes. Internal temperature should reach 160°.
  3. Remove rabbit, and let stand until cool enough to handle. Shred meat and discard bones. Strain stock and reserve liquid.
Louisiana Cookin https://www.louisianacookin.com/


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