Rabbit étouffée with Baked Cheese Grits

Name: Rabbit étouffée with Baked Cheese Grits
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6 servings
Cuisine: American
Ingredients: 8 ounces bacon, chopped; 2 whole 1 1/2- to 1 3/4-pound rabbits, thawed if frozen, each cut into 8 pieces, or 3 1/2 pounds chicken thighs; 1 tablespoon butter; 1 large large red onion, chopped; 2 whole carrots, peeled, chopped; 2 stalks celery stalks, chopped; 6 cloves garlic cloves, chopped; 6 sprigs large fresh thyme sprigs; 2 leaves bay leaves; 2 cups dry red wine; 3 cups low-salt chicken broth; 2 cups canned crushed tomatoes with added puree; 6 servings Baked Cheese Grits

A rich and hearty Southern-style dish featuring tender rabbit braised with bacon, vegetables, and wine, served alongside creamy baked cheese grits. This rustic French-influenced stew combines the best of Cajun cooking traditions.

6 servings

2 hr 15 min

Published October 4, 2025

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Ingredients

•8 ounces bacon, chopped
•2 whole 1 1/2- to 1 3/4-pound rabbits, thawed if frozen, each cut into 8 pieces, or 3 1/2 pounds chicken thighs
•1 tablespoon butter
•1 large large red onion, chopped
•2 whole carrots, peeled, chopped
•2 stalks celery stalks, chopped
•6 cloves garlic cloves, chopped
•6 sprigs large fresh thyme sprigs
•2 leaves bay leaves
•2 cups dry red wine
•3 cups low-salt chicken broth
•2 cups canned crushed tomatoes with added puree
•6 servings Baked Cheese Grits

Cooking Instructions

1.
Preheat oven to 350°F. Sauté bacon in wide ovenproof pot over medium heat until crisp. Transfer bacon to paper towels.
15 min
2.
Sprinkle rabbit with salt and pepper. Increase heat to medium-high. Working in batches, add rabbit to pot and sauté until browned, turning often, about 10 minutes per batch. Transfer to large bowl. Add 1 tablespoon butter to pot; add onion, carrots, and celery. Sauté until vegetables begin to brown, about 10 minutes. Add garlic, thyme, and bay leaves; stir 1 minute. Return rabbit and bacon to pot. Add wine; simmer 5 minutes. Stir in broth and tomatoes; bring to boil. Cover pot tightly. Transfer to oven and cook rabbit until very tender, about 1 hour 15 minutes. Season with salt and pepper. Divide among plates; spoon grits alongside.
120 min

Rabbit étouffée with Baked Cheese Grits

6 servings

2 hr 15 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•8 ounces bacon, chopped

•2 whole 1 1/2- to 1 3/4-pound rabbits, thawed if frozen, each cut into 8 pieces, or 3 1/2 pounds chicken thighs

•1 tablespoon butter

•1 large large red onion, chopped

•2 whole carrots, peeled, chopped

•2 stalks celery stalks, chopped

•6 cloves garlic cloves, chopped

•6 sprigs large fresh thyme sprigs

•2 leaves bay leaves

•2 cups dry red wine

•3 cups low-salt chicken broth

•2 cups canned crushed tomatoes with added puree

•6 servings Baked Cheese Grits

Cooking Instructions

Preheat oven to 350°F. Sauté bacon in wide ovenproof pot over medium heat until crisp. Transfer bacon to paper towels.

15 min

Sprinkle rabbit with salt and pepper. Increase heat to medium-high. Working in batches, add rabbit to pot and sauté until browned, turning often, about 10 minutes per batch. Transfer to large bowl. Add 1 tablespoon butter to pot; add onion, carrots, and celery. Sauté until vegetables begin to brown, about 10 minutes. Add garlic, thyme, and bay leaves; stir 1 minute. Return rabbit and bacon to pot. Add wine; simmer 5 minutes. Stir in broth and tomatoes; bring to boil. Cover pot tightly. Transfer to oven and cook rabbit until very tender, about 1 hour 15 minutes. Season with salt and pepper. Divide among plates; spoon grits alongside.

120 min