The Cooking Corner

4480865824_IMG_2046RABBIT FRICASSEE’By Chef Derek St. RomainServes about 4image1

1 whole Rabbit quartered

3 cups sweet white wine

1 whole Vidalia onion, large dice

1 red and 1 green bell pepper, large dice

1 tablespoon garlic

3/4 stick butter

2 tablespoon olive oil

1 tablespoon chipotle pepper paste (RL Schreiber)

1 tablespoon Demi glacé (minors)

1 teaspoon Tony Chacherie’s cajun extra hot

1 teaspoon each thyme, basil and oregano

This recipe makes enough to serve over 3 cups rice/quinoa/OrzoIn a cast iron skillet over medium heat, add half the butter and the olive oil. Once melted and bubbly add all the vegetables and garlic-cook for 4 minutes. Then add the Demi glacé and the Chipotle pepper paste and mix well, stirring constantly and add the rabbit. Keep mixing and coating the rabbit and when all starts to stick to the pan add in the white wine. Now add the herbs and lower the heat, cook for another 45 minutes covered.After that,take off heat and uncover, Add the rest of the butter and blend in, serve over your favorite rice, quinoa or orzo. We just love to use organic Tru Roots Sprouted Rice and Quinoa blend!image2I cannot explain how much joy it brings me to be able to live out my dreams and hunt and fish for part of my living and spend as much time as I do enjoying God’s wonders. I can’t imagine my life without the outdoors. Lately though, like the last 5 to 6 years even bigger dreams have been fulfilled and you are experiencing them with me right now. The ability to share all my passions in one place with hundreds of thousands of people. I do not take this luxury for granted and I take extreme pride in being asked to develop and share my wild game recipes with you here. So please, make sure you try all these recipes, share them with friends and loved ones, give us feedback and most of all take a kid hunting with you. It worked on me a very long time ago.

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