Rabbit étouffée with Baked Cheese Grits

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. 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. 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