Edna Lewiss Smothered Rabbit Recipes

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BRUNSWICK STEW

Provided by Edna Lewis

Categories     Soup/Stew     Chicken     Tomato     Stew     High Fiber     Dinner     Rabbit     Corn     Lima Bean     Bell Pepper     Winter     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 to 8 (main course) servings

Number Of Ingredients 12



Brunswick Stew image

Steps:

  • Pat rabbit dry and sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.
  • Whisk together flour and cayenne in a shallow bowl, then dredge rabbit in flour, shaking off excess.
  • Heat 2 tablespoons oil in a wide 6- to 7-quart heavy pot over medium heat until it shimmers. Brown half of rabbit, turning once, about 10 minutes total. Transfer to a plate. Add 1 tablespoon oil to pot and brown remaining rabbit; transfer to plate.
  • Add remaining tablespoon oil to pot along with onion, bell pepper, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring and scraping up brown bits, until vegetables are softened, about 8 minutes.
  • Add bay leaf, broth, tomatoes with juice, and rabbit with any meat juices from plate and bring to a simmer. Simmer, covered, 50 minutes.
  • Stir in corn and lima beans, then simmer, uncovered, until stew is slightly thickened and vegetables are tender, 15 to 20 minutes. Season with salt and pepper. Discard bay leaf.

1 (3-pound) rabbit or chicken, cut with a cleaver through bones into 2-inch pieces
1 cup all-purpose flour
1 teaspoon cayenne
1/4 cup vegetable oil, divided
1 medium onion, chopped
1 medium green bell pepper, chopped
2 garlic cloves, finely chopped
1 Turkish or 1/2 California bay leaf
1 3/4 cups reduced-sodium chicken broth
1 (28-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped
1 (10-ounce) package frozen corn
1 (10-ounce) package frozen lima beans

EDNA LEWIS'S SMOTHERED RABBIT

Edna Lewis's family looked forward to visitors during hunting season, and they would prepare elaborate, generous breakfasts like this smothered rabbit to fortify them. You brown the rabbit in butter and bacon fat, drape it with sweet onions and then slowly cook it until the onions give up their juices. The Lewises served it with biscuits or corn muffins, jellies or preserves, oatmeal and coffee or hot cocoa.

Provided by Francis Lam

Categories     main course

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 5



Edna Lewis's Smothered Rabbit image

Steps:

  • Roll the pieces of rabbit in the seasoned flour, and let them set for 20 minutes.
  • Heat a large skillet, and cook the butter until it foams, then add the bacon pieces. When they become a bit browned, remove them with a slotted spoon, and put in the pieces of rabbit, except the four front quarter pieces (they can be used later in a soup or stew).
  • Brown on both sides, and sprinkle over the browned pieces with defatted bacon, onion or shallot and 1/4 cup water. Cover, and set into oven at 300, or leave to cook on burner slowly for 45 minutes. Serve hot as you would serve fried chicken.

Nutrition Facts : @context http, Calories 553, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 29 grams, Fiber 2 grams, Protein 65 grams, SaturatedFat 12 grams, Sodium 404 milligrams, Sugar 1 gram, TransFat 0 grams

2 rabbits, cut into 6 pieces each
1 cup flour seasoned with 1/2 teaspoon black pepper, 1/4 teaspoon thyme and 1 teaspoon salt
1/2 cup (1 stick) butter
2 slices bacon, chopped
1 medium-size onion or 4 to 5 shallots, finely cut

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