Rabbit Etouffee

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From bon appetit magazine

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Steps

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Preheat oven to 350f saut bacon in wide ovenproof pot over medium heat until crisp.

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Transfer bacon to paper towels.

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Sprinkle rabbit with salt and pepper.

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Increase heat to medium-high.

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Working in batches , add rabbit to pot and saut until browned , turning often , about 10 minutes per batch.

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Transfer to large bowl.

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Add 1 tablespoon butter to pot.

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Add onion , carrots , and celery.

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Saut until vegetables begin to brown , about 10 minutes.

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Add garlic , thyme , and bay leaves.

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Stir 1 minute.

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Return rabbit and bacon to pot.

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Add wine.

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Simmer 5 minutes.

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Stir in broth and tomatoes.

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Bring to boil.

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Cover pot tightly.

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Transfer to oven and cook rabbit until very tender , about 1 hour 15 minutes.

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Season with salt and pepper.

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Divide among plates.

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Spoon grits alongside.

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Makes 4 to 6 servings.

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Ingredients

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bacon, rabbits, butter, red onion, carrots, celery ribs, garlic cloves, fresh thyme sprigs, bay leaves, dry red wine, low sodium chicken broth, crushed tomatoes in puree