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
2014-11-15 04:46:37
Serves 10
Ingredients
- 1 tablespoon rendered bacon fat or vegetable oil
- 2 cups finely chopped yellow onion
- 1 cup finely chopped celery
- ¼ cup finely chopped red bell pepper
- ¼ cup finely chopped poblano pepper
- ½ cup butter
- 2 cups sliced mushrooms
- ¼ cup torn sage leaves
- 8 cups Skillet Cornbread, cut in 1-inch cubes, recipe follows
- 2 cups grated Parmesan cheese
- 8 egg yolks, lightly beaten
- ¼ teaspoon crushed red pepper
- Simmered Rabbit, divided, recipe follows
Instructions
- 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.
- Add butter and increase heat to medium-high. Add mushrooms and sage; cook until mushrooms are tender, about 5 minutes.
- 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.
- 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
2014-11-15 04:48:16
Serves 10
Ingredients
- 3 slices bacon
- 1 large egg, lightly beaten
- 1½ cups whole buttermilk
- 2 cups cornmeal
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup lard, melted
- ½ poblano pepper, seeded and diced
Instructions
- Preheat oven to 400°. Line a plate with paper towels. Set aside.
- 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.
- In a large bowl, whisk together eggs and buttermilk. Stir in cornmeal, salt, baking soda, baking powder, lard, poblano, and bacon until just combined.
- 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
2014-11-15 04:49:05
Serves 10
Ingredients
- 1 (2½- to 3-pound) rabbit, cleaned and cut into 6 pieces
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 large yellow onion, roughly chopped (about 1½ cups)
- 6 stalks celery, roughly chopped
- 2 carrots, roughly chopped
- 2 bay leaves
- 2 sprigs fresh thyme
- ⅛ teaspoon crushed red pepper
- 10 cups water
Instructions
- Season rabbit on both sides with salt and pepper.
- 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°.
- 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/
