EAST TEXAS HOG DOGGERS FORUM

I need to cook a big swamp rabbit and need a good recipe...I can cook one up 2 different ways but would like to try something different...a mouth watering fall off the bone recipe...  :)

thanks in advance...

another cold front coming this weekend swamp rabbit and dumplings is one of my favorites .

In a black pot with brown gravy over rice is purdy dang good!!!

Maybe one our neighbors to the east has a good recipe like this.

  Sauce Piquant recipe. You can use chicken, rabbit, turtle, alligator etc.  If you only got one rabbit throw some chicken or
   deer meat in with the rabbit. This recipe will feed a bunch of folks. Very good recipe. If you don't like something in the list of ingredients just leave it out.

                                  COMEAUX FAMILY SAUCE PIQUANT RECIPE

                                                       INGREDIENTS

5   cans of 8 oz. tomato sauce
2   cans of Rotel diced tomatoes with chili pepers
1   6 oz. jar of sliced mushrooms
1   8 oz. jar of sliced olives
2/3  cup of cooking oil
2/3  cup of flour
1    box Swanson's chicken stock
6   large onions , chopped
1   stick of celery chopped fine
2   bell peppers, chopped
1   stick of real butter
6   lbs. boneless chicken, thighs,legs, breast etc. which ever you like
3   lbs. of fresh sausage.  deer, pork, just as long as it's fresh sausage and not smoked

Use a 10 quart or larger black iron pot or a big Magnalite oval roaster. You can cook it outside on a gas burner or inside on a stove. Just make sure you have a big enough pot.

1.  cut chicken or what ever meat into pieces
2.  season meat good with what ever seasoning you like
3.  brown meat in a little cooking oil
4.  remove meat and set aside for now.
5.  put a little water in pot and cook fresh sausage just enough so you can slice it up and set aside for now.
6.  wash and dry pot good.
7.  open up all cans and have ready as needed.
8.  make a roux with flour and oil.(add oil to pot, heat oil on med. heat, add flour slowly, a little at a time and DON'T quit stirring until
                                                roux is a couple shades darker than peanut butter.)
9.  when the roux is done, pour in 2 cans of Rotel and the stick of butter and stir until butter is melted.
10.  add the 5 cans of tomato sauce
11.  add half cup of Swanson's chicken stock.
12.  add the meat and sausage you put aside earlier
13.  add chopped onions, celery, and bell pepper
14.  add mushrooms and olives
15.  cook on low flame for 5 hours with lid on pot.
16.  add Swanson's liquid chicken stock as needed
17.  stir pot every 5 or 10 minutes

       Don't add to much liquid chicken stock at one time. You can always add liquid stock but if you add to much it will be too watery.
      Cook on low enough flame so that it's not boiling but bubbling nicely.

18.  cook enough white rice for the amount of folks you're feeding.

   Smothered Deer Meat  OR  Smothered Wild Pork (CAN ALSO USE RABBIT)

INGREDIENTS

2 lbs. of large cubed deer meat or pork meat OR quartered up rabbit

4 large onions diced

1/2 bell pepper diced

minced garlic to your liking

1/2 cup cooking oil

3 cans of Campbell's Beef Consomme (http://www.campbellsoup.com/Products/Condensed/Taste-Sensations/11503) or Campbell's Beef Broth.

1 can of tomato sauce

red pepper, black pepper, salt, hot sauce to your liking

1 bunch of green onions sliced


Add enough oil to cover bottom of large pot, heat oil on med high heat

add onions, bell pepper, and minced garlic.

saute for a few minutes

add meat, salt,pepper, and hot sauce and saute until onions are clear and wilted.

add tomato sauce and Beef Consomme

Bring to a boil and then reduce to a simmer then cover

stir every now and then and add liquid if needed

you want enough liquid to keep meat covered

it will make a nice thin gravy.

it will take 2 or 3 hours for meat to get tender.

serve over rice.

thanks for the input...I think I will go with the easy recipe...rabbit in brown gravy over white rice...also some fresh cooked spinach and corn on the side...

I cook old tame rabbit culls that are too tough to fry in a crock pot with potatoes and carrots. The way you would a beef roast. I quarter up the rabbit like I would to fry it. I then flower it and brown it in a hot skillit. Put the rabbit in with the potatoes and carrots and add a can of ceam of mushroom soup. Throw in some onion slices and cook on low for 9 hours. The ones I cook are fall apart tender and the juice is a tasty thin gravy.