June 2023Cooking Corner

Rabbit plateRabbit a’ la Chris or maybe ScottCooking RabbitI have to admit, before today, I have never cooked a rabbit in my life. I have had rabbit on occasion but I have never attempted to cook one. So, I had a rabbit that I was going to prepare for this issue but I had no idea how I was going to prepare it. I tossed around a few ideas in my head – Bacon, everything tastes better wrapped in bacon. That was just a fleeting thought. 20230513_09345120230513_093635However, while I was grocery shopping last week, out of the corner of my eye I saw some andouille sausage and I thought, ohh I like andouille. Then it hit me- Rabbit with andouille sausage! Great idea. So, I text my friend, the Sporting Chef, Scott Leysath, and ran my roughly thought- out recipe by him. I have to say that this recipe is a collaboration of our conversation and I believe that it turned out Outstanding!!Wine pour

First – Quarter and season the rabbit. Season it with your choice of seasoning. I used garlic powder, onion powder, cumin & a little spicey chili powder.

Next, I dice up an onion, some garlic, mushrooms and slice up the Andouille sausage. Pour a little olive oil and half a stick of butter into a cast iron pot.

Set the pot on the open fire. Make sure that the oil is hot before you drop in the butter, rabbit, andouille, onion, mushroom and garlic.

Brown the rabbit and andouille sausage before the rest of the ingredients. Drop in the garlic, onion & mushrooms and sauté until the onions are translucent. Then pour in some chicken stock and red wine.

Cover the pot and let it simmer for a bit then add a couple of sprigs of rosemary. I left the pot on the open fire for roughly 2.5 hours or until you can pull a piece of the rabbit off with a fork.

To finish, toss in ¾ of a cup of uncooked rice. Wait about 20 minutes and you are ready to rock & roll!

20230513_095325The Andouille sausage and the spicey chili powder gave the rabbit just a little bit of a kick. Combine that with the rest of the ingredient’s and the smokey flavor from the open fire and you have a winning combination that your friends at hunting camp will be raving about!Underwood_Ammo_LogoAdvanced Social MediaCoverEditors NoteUnderwood AmmoAmerican Outdoor News MastheadOnline Hunting AuctionsTable of ContentsProTekBird Man of MoldovaCamo DustReturn to the YO RanchBow SpiderHal Shaffer: Renovating the OutdoorsStr8 up MountsProtek advertorialTrackMasterMan Cannot Live on Venison AloneDeterminator Range TargetLarysaNext DynammicSean Luxton MOTVNRAProis: Sisterhood of the traveling hunting pantsOutdoor Tomorrow FoundationCooking CornerHunt of a Lifetime2A Celebrating Gun rightsPhoneSkope/PyroPuttyGearing UpDSCSocial SafariHowl for WildlifeTrophyRoomAmerican Outdoor News PodcastPodcast PagesWaypoint TVUpcoming EventsPyroputtyNAAGABack CoverArchives