Cajun style Rabbit stew

1 whole rabbits, cut in 6-8 pieces. 1 whole onion ½ cup of celery ½ cup of green bell pepper 2-3 tablespoons of minced garlic, preferable to taste 4 oz of bacon, minced 3 Tblspoons of Olive Oil 1 tsp of basil, thyme, and parsley 1 bay leaf 2 jalapenos, cut in half 2 bay leaf 8 cups of water or stock Red wine for deglazing Red pepper, black pepper, and salt to taste

Roux: If you have access to instant roux that is an option. If not, add ½ cup of flour and 1 cup of oil to a saucepan over medium low heat, stirring constantly. This is used as the base and thickens the stew and gives its dark brown color. You want to achieve a dark brown color, similar to dark chocolate. Be careful not to burn it as you are essentially cooking the flour in the oil. An hour to an hour and 15 minutes is usually a good time for it. Louisianans usually call it a “3 beer roux.” Set aside for later. This is a good article for reference, http://ift.tt/1I9QYKd

Stew: Season rabbit cajun style seasoning. If the rabbit is domesticated it is not necessary to marinade it over night. If the rabbit is wild a marinade is necessary to remove the gamey taste. Milk is usually the best thing to soak it in. Cook the bacon in dutch oven in olive oil. Drain and set aside. Brown the rabbit in pot and remove. Add onion, celery, and bell pepper and cook over medium-high heat for 15 minutes until caramelized. Add garlic and cook for 3-4 minutes, stirring and being careful not to burn it. Remove the vegetables and deglaze the pot with red wine. Add rabbit, vegetables, minced bacon, basil, thyme, and parsley, jalapenos, and stock. I use around 8 cups but ensure that the rabbit is mostly covered. Use personal judgment. Simmer for 90 minutes. Remove rabbit from pot and add roux until desired color and thickness is achieved. Shave rabbits from the bones and add to the pot. Continue to simmer if thicker stew is desired or add flour on tablespoon at a time to thicken. Serve over rice or grits.

bon appetit