Ingredients for Creole Rabbit Louisiana Style
- 1 whole rabbit, cut into serving pieces (about 2 lbs)
- 2 teaspoons salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper
- 1 medium onion, chopped (about 1 cup)
- Garlic Cloves
- White Vinegar
- Browning Sauce
- Canned Mushrooms
- Butter
- Parsley
- Green Bell Peppers
- Green Onions
- Dry White Wine
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How to Make Creole Rabbit Louisiana Style
- Pat the rabbit dry and place it in a large bowl.
- In a separate bowl, whisk together 2 teaspoons salt, 1 teaspoon black pepper, ½ teaspoon cayenne pepper, 1 medium chopped onion (about 1 cup), 4 cloves minced garlic, and ¼ cup white wine vinegar.
- Pour the marinade over the rabbit, ensuring all pieces are coated.
- Cover the bowl and marinate in the refrigerator overnight (or for at least 4 hours).
- Preheat oven to 450°F (232°C). Generously grease a large baking dish (or dutch oven).
- Transfer the marinated rabbit and marinade to the prepared baking dish.
- Bake for 1 hour.
- While the rabbit is baking, prepare the remaining ingredients: 1 (14.5 ounce) can diced tomatoes, undrained, 1 tablespoon tomato paste, 1 teaspoon dried thyme, ½ teaspoon dried oregano, and ¼ cup chicken broth.
- After 1 hour, combine the diced tomatoes, tomato paste, thyme, oregano, and chicken broth. Pour this mixture evenly over the rabbit.
- Bake for another 30-45 minutes, or until the rabbit is fork-tender and the sauce has thickened. Internal temperature should reach 165°F (74°C).
- Serve warm. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
4g
Fat
37g
Carbs
2g
