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Wild Rabbit Gumbo with Oysters


1 Rabbit, cut into pieces
1/2 c Canola oil
1/2 c Flour
3 Red Onions, chopped
1 Bell pepper, chopped
1/2 c Celery, chopped
2/3 c Shallots, chopped
1/3 c Raw Okra
1 c Oyster Liqueur
1/3 c Parsley, chopped
1 Qt Oysters
Salt and pepper to taste
Texas Pete To Taste

Make a roux in a black iron pot with oil and flour. Cook slowly over low heat until dark brown, stirring occasionally. Add onions, bell pepper and celery, and Okra cooking until wilted. Add seasonings and 3 quarts of hot water, then add season seasoned rabbit and cook in a covered pot over low heat for 2 hours or until rabbit is very tender. Add oysters, and liqueur, shallots and parsley. Simmer slowly until edges of oysters begin to curl. Serve over rice with french bread.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.