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Louisiana Rabbit Stew


Number of Servings: 10

5 rabbits
2 cup oil
2 cup flour
2 cans tomatoes
7 onions
1 tablespoon salt
1/4 tsp black pepper
1/8 tsp red pepper
1/4 tsp garlic powder
1/4 tsp MSG
3 oz Golden sherry
2 tsp sugar

Brown rabbits and remove from oil. Make dark roux of flour and oil. Add chopped onions and cook until clear, then add other ingredients and rabbits. Cover with water and cook slowly (3 to 5 hours), stirring occasionally, until meat is very tender and gravy is thick. Season to taste while cooking.

Serve with rice.




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